Cheesy Chicken Bake (Printable Version)
# What You'll Need:
→ Cheese & Toppings
01 -
¼ cup black olives, sliced if you want
02 -
1 cup cheddar, shredded
03 -
2 green onions, thinly sliced
04 -
½ cup cilantro, chopped
05 -
1 cup Monterey Jack, shredded
→ Main Ingredients
06 -
1 can (15 oz) black beans, rinsed off and drained
07 -
2 cups chicken, cooked and pulled apart
08 -
1 cup corn kernels—fresh, frozen, or out of a can, all work
09 -
1 can (10 oz) diced tomatoes with green chilies
10 -
2 cups cooked rice—grab brown or white, whatever's handy
11 -
1 can (10 oz) red enchilada sauce
# Steps to Follow:
01 -
Pop your oven on at 375°F (190°C). Grease that 9x13 pan or spray it down so nothing sticks.
02 -
In a big bowl, mix together the chicken, rice, beans, corn, those tomatoes with chilies, and only half the enchilada sauce. Give it all a solid stir.
03 -
Drop half your chicken-rice blend into the oiled pan, making sure the bottom's covered up.
04 -
Sprinkle a good amount of Monterey Jack and cheddar over that first layer—use only half of what you've got.
05 -
Now pour in the rest of your chicken-rice mix, spreading to cover up the cheese.
06 -
Slick the top with any enchilada sauce that's still left, then toss on the last of your cheese, green onions, and some olives if you like them.
07 -
Bake it about 20 to 25 minutes. You want the cheese to get super melty and bubbly around the edges.
08 -
Let it hang out outside the oven for five minutes, so it can settle and everything sets up a bit.
09 -
Scatter fresh cilantro all over the top right before serving—makes it bright and fresh!
# Additional Tips:
01 -
Want heat? Throw in sliced jalapeños or a dash of your favorite hot sauce before you bake it.
02 -
Homemade enchilada sauce packs in tons more flavor if you've got extra time.