This Cheesy Chicken Enchilada Rice bake is so simple to throw together and tastes amazing! Dinner on the table in 35 minutes . . .you gotta love that!
3 1/2 cups cooked instant brown rice
1 can (10 oz) mild enchilada sauce
3 cups cooked shredded chicken (I used a rotisserie chicken)
1 can Rotel tomatoes
1 can black beans , drained and rinsed
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese (or any kind you’d like)
Preheat oven to 350 degrees F. and lightly spray a 9×9 deep dish casserole pan or other large casserole dish with cooking spray.
In a large bowl add cooked brown rice, enchilada sauce, chicken, tomatoes, black beans, cumin, salt, pepper and. Stir to combine all ingredients. Spread into prepared dish and bake at 350 degrees for 20 minutes. Remove from oven and top with shredded cheese, bake for 5 more minutes or until cheese is melted.