Delicious Pantry Raid Chicken Enchilada Casserole Recipe

This pantry raid chicken enchilada casserole is a comforting and flavorful dish that is perfect for busy weeknights. With simple ingredients you likely already have in your pantry, this casserole is easy to make and sure to be a hit with the whole family.

Ingredients

• 2 cups shredded cooked chicken
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup cooked rice
• 2 cups shredded Mexican blend cheese
• 1/2 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Tortilla chips, for serving

Directions

1. Preheat the oven to 375°F and grease a 9x13 inch baking dish.
2. In a large bowl, combine the shredded chicken, enchilada sauce, green chilies, black beans, corn, rice, 1 cup of cheese, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
3. Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheese.
4. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
5. Serve the casserole hot with tortilla chips on the side.
6. Enjoy your delicious pantry raid chicken enchilada casserole!

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