Description
A delicious and easy air fryer chicken and rice enchilada casserole perfect for Thanksgiving.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup black beans, drained
- 1/2 cup corn kernels
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat your air fryer to 375°F.
- Mix chicken, rice, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, and salt in a bowl.
- Transfer the mixture to an air fryer-safe baking dish.
- Sprinkle shredded cheese on top.
- Air fry for 15-20 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use leftover turkey instead of chicken for a Thanksgiving twist.
- Adjust spices to your taste.
- Serve with sour cream or avocado.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Casserole
- Method: Air Fryer
- Cuisine: Mexican-American