Description
A cozy fall favorite featuring hearty chicken, rice, and a blend of spices, topped with cheese and avocado.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 jar (about 16 oz) enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- 1 avocado, diced
- Fresh cilantro, for garnish
- Sour cream (optional)
- Lime wedges (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, cooked rice, black beans, corn, enchilada sauce, cumin, and chili powder in a large bowl.
- Spread the mixture evenly in a baking dish.
- Top with cheese, sprinkling evenly across the mixture.
- Bake for 20-25 minutes, or until the cheese is bubbly and lightly browned.
- Remove from the oven and let cool for a few minutes before serving.
- Serve immediately in bowls, topped with diced avocado and fresh cilantro, with sour cream and lime wedges on the side.
Notes
For a crispy topping, broil the dish for the last 2-3 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican