Southwest Enchilada Chicken Casserole Recipe


  • 6 cups of cooked white rice
  • 1 each sliced yellow squash and green zucchini
  • 2 cups of drained and rinsed canned black beans
  • 2 cups of frozen corn kernels
  • 3 cups of cooked chopped chicken
  • 28 ounce can of red enchilada sauce
  • 1 cup of mild salsa
  • 3 cups of shredded Colby Jack cheese
  • Kosher salt and fresh cracked pepper to taste
  • Sliced green onions, cilantro and avocado for garnish
  1. Preheat the oven to 375°.
  2. Layer a casserole dish with the cooked rice, sliced squash and zucchini, black beans, corn, and chicken. Season with salt and pepper and evenly pour on the enchilada sauce and salsa.
  3. Top off by spreading on the cheese and baking in the oven at 375° for 40 to 45 minutes or until the cheese is golden brown and melted.
  4. Serve with sliced green onions, cilantro and avocado.