Freezer-Friendly Mexican Chicken and Rice Casserole

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Cook Once, Enjoy Twice: Freezer-Friendly Mexican Chicken and Rice Casserole

Busy weeknights can be daunting, but with this delicious Mexican Chicken and Rice Casserole, you can prepare a wholesome meal in advance and enjoy it twice! This freezer-friendly recipe is perfect for meal prep, ensuring you have a satisfying dinner ready in no time.

Ingredients:

• • 2 cups cooked chicken, shredded

• • 1 cup cooked brown rice

• • 1 can (15 oz) black beans, rinsed and drained

• • 1 can (15 oz) corn, drained

• • 1 can (10 oz) enchilada sauce

• • 1 tsp chili powder

• • 1 tsp cumin

• • 1 cup shredded cheddar cheese

• • 1/2 cup diced tomatoes (fresh or canned)

• • 1/4 cup chopped cilantro (optional)

• • Salt and pepper to taste

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).

Mix Ingredients: In a large mixing bowl, combine the cooked chicken, brown rice, black beans, corn, enchilada sauce, chili powder, cumin, and half of the cheddar cheese. Season with salt and pepper.

Assemble Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining cheddar cheese and diced tomatoes.

Bake: Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Cool and Freeze: Allow to cool completely before slicing into portions. Wrap each portion in plastic wrap and store in the freezer for up to 3 months.

Enjoy this flavorful casserole reheated any night of the week! It’s a perfect blend of hearty ingredients and spices that will leave the whole family satisfied.

Source: www.buyaussiestuff.com/category/cooking
Source: www.buyaussiestuff.com/cooking
Image by Pixabay