**Preheat:** Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
**Sauté:** Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
1 tablespoon olive oil, 1 medium onion, 1 bell pepper
**Combine:** In a large bowl, combine the sautéed onion and pepper mixture with shredded chicken, black beans, corn, diced tomatoes and green chilies, cooked rice, enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine all ingredients.
1 medium onion, 1 bell pepper, 1 pound boneless, skinless chicken breasts, 1 15-ounce can black beans, 1 15-ounce can corn, 1 10-ounce can diced tomatoes and green chilies, 1 cup cooked brown rice, 1 10-ounce can enchilada sauce, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, Salt and pepper
**Assemble:** Pour half of the chicken and rice mixture into the prepared baking dish. Sprinkle with 1 cup of shredded cheddar cheese. Pour the remaining chicken and rice mixture over the cheese layer.
2 cups shredded cheddar cheese
**Top:** Spread the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
2 cups shredded cheddar cheese
**Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
**Cool:** Let the casserole cool for a few minutes before serving.
**Serve:** Garnish with your favorite toppings such as sour cream, avocado, cilantro, or chopped green onions. Enjoy your delicious **Chicken Enchilada Rice Casserole**!
sour cream, avocado, cilantro, chopped green onions
