Easy Chicken and Rice Enchilada Casserole
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This Easy Chicken and Rice Enchilada Casserole is the ultimate weeknight dinner. It's cheesy, full of flavor, and made with simple pantry staples.
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It’s one of those effortless, throw-it-together meals that comes together with minimal prep but delivers big, satisfying flavor every time.
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To make, cook the wild rice according to package instructions if not already prepared. Shred the rotisserie chicken and set aside.
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In a large bowl, combine: cooked wild rice, shredded chicken, enchilada sauce, black beans, corn, green chiles, taco seasoning, and 1 cup of the shredded cheese.
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Stir until fully combined.
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Transfer the mixture to the prepared baking dish and spread evenly.
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Top with the remaining 1 cup cheese, or enough to cover the top.
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Bake uncovered for 25-30 minutes or until heated through, and cheese is melted and bubbly.
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Let cool for ~10 minutes, then serve with desired toppings and enjoy!
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