Ingredients:

  • 1 lb cooked chicken breast, shredded
  • 3 cups cooked long-grain white rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (10 oz) Rotel Diced Tomatoes & Green Chilies, undrained
  • 1 cup red enchilada sauce
  • 1 cup full-fat sour cream
  • 2 cups shredded Mexican Blend cheese
  • 1 cup crushed thick-cut tortilla chips
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, sour cream, enchilada sauce, undrained Rotel, cumin, smoked paprika, garlic powder, and sea salt. Stir until the chicken is fully coated.
  3. Gently fold the cooked rice, drained black beans, and 1 cup of the shredded cheese into the chicken mixture.
  4. Transfer the mixture into the prepared baking dish, smoothing it into an even layer with a spatula.
  5. Top the casserole with the remaining 1 cup of cheese and the crushed tortilla chips.
  6. Bake for 17-20 minutes until the sauce is bubbling. For a golden crust, switch to the broiler for the final 2-3 minutes of cooking.