Chicken Enchilada Rice Bake

Ingredients

• 1.5 Pound Boneless skinless chicken breasts, cut into 3/4-inch pieces - 1 1/2 pounds (lb), Cut into 3/4-inch pieces.
• 3 Cup Plain ready-to-serve cooked long grain white rice - 3 cups (about 18 oz), About 18 oz total cooked rice.
• 1 Can Canned mild red enchilada sauce - 1 can (19 oz)
• 0.5 Cup Low-sodium chicken broth - 1/2 cup (4 fl oz), 4 fl oz total equivalent.
• 1 Can Black beans, rinsed and drained - 1 can (15 oz), rinsed and drained
• 1 Cup Frozen corn kernels - 1 cup (5 oz), 5 oz total equivalent.
• 2 Cup Shredded cheddar cheese - 2 cups (8 oz), 8 oz total equivalent; divided, with 1 cup folded into the bake and 1 cup sprinkled on top.
• 1 Tablespoon Olive oil - 1 tablespoon (tbsp), Used to coat the casserole dish.
• 1 Teaspoon Chili powder - 1 teaspoon (tsp)
• 1 Teaspoon Garlic powder - 1 teaspoon (tsp)
• 0.5 Teaspoon Kosher salt - 1/2 teaspoon (tsp)

Instructions

1. Preheat and prep

   1. *Preheat the oven to 400°F*. *Cut the chicken into 3/4-inch pieces*, rinse and drain the black beans, and coat the casserole dish with olive oil.

2. Mix the rice base

   2. In the casserole dish, *stir together the rice*, enchilada sauce, chicken broth, black beans, frozen corn, chili powder, garlic powder, and salt until *evenly coated*.

3. Add chicken and cheese

   3. *Fold in the chicken pieces* and 1 cup of the cheddar cheese, then *spread the mixture evenly* in the dish.

4. Bake covered

   4. Cover tightly with foil and *bake for 25 minutes*, until the edges are *bubbling hot*.

5. Finish uncovered

   5. Remove the foil, *sprinkle with the remaining cheddar*, and bake uncovered for *8 to 10 minutes*, until the cheese is melted and the chicken reaches *165°F*.

6. Rest and serve

   6. Let the bake *rest for 5 minutes*, then *serve warm*.