1 cup chopped cooked broccoli (optional, but I had some leftover and it's nice to add more veggies)
1 cup corn kernels (fresh, frozen, or canned)
1 14-ounce can black beans, rinsed and drained
4 green onions, sliced
1 4-ounce can diced green chiles
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
½ cup chopped cilantro
1 14-ounce can green enchilada sauce
1 cup rice, cooked according to package directions and cooled slightly
2 cups shredded Mexican cheese blend, divided
Avocado, for garnish
Instructions
Combine the chicken, broccoli, corn, beans, green onions, chiles, salt, pepper, cumin, coriander, chili powder, cilantro, enchilada sauce, rice, and 1 cup of the cheese in a large bowl and mix gently until well combined. Pour mixture into a greased 9 x 13 inch casserole dish and top with remaining cup of cheese. Cover with a greased piece of foil and bake at 375 degrees until bubbly, about 45 minutes. Serve hot with chunks of avocado on top.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/01/southwestern-chicken-and-rice-casserole/