The cooler weather has me looking for new recipes. I found this one on Facebook. We like enchiladas, but I don’t make them because it takes too long. This recipe looks easy enough for me to make and sounds like it will be one to add to our regular supper rotation. I think we can customize the flavor to our taste. I’m pretty sure it will reheat well which is a definite plus for us.
Ingredients:
2 cups cooked rice
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 cup chopped green onions
1/2 cup chopped cilantro
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, sour cream, cumin, chili powder, salt, and pepper. Mix well to combine.
Spread the mixture evenly into a 9×13-inch baking dish.
Top with shredded cheddar and Monterey Jack cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool for a few minutes before serving. Garnish with chopped green onions and cilantro.