Ingredients
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
½ cup chopped fresh cilantro
¼ 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.
Notes
Pro tip: For an extra kick, add a diced jalapeño or a dash of hot sauce. And if you’re feeling adventurous, why not try making your own enchilada sauce? It’s easier than you think and adds that homemade