Ingredients
Scale
- 2 cups cooked (shredded chicken (rotisserie chicken works great!))
- 2 cups cooked rice (white or brown)
- 1 can (15 oz black beans, drained and rinsed)
- 1 can (10 oz diced tomatoes with green chilies)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz red enchilada sauce)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced black olives (optional)
- 2 green onions (thinly sliced)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
- Spread half of the mixture in the prepared baking dish.
- Sprinkle half of each cheese over the mixture.
- Add the remaining chicken and rice mixture on top.
- Pour the remaining enchilada sauce over everything.
- Top with the rest of the cheese, olives, and green onions.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for 5 minutes.
- Sprinkle fresh cilantro over the top before serving.