Chicken & Rice Enchilada Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the shredded chicken, cooked rice, enchilada sauce, cream of chicken soup, sour cream, diced green chiles (if using), cumin, salt, and pepper. Mix well until evenly combined.
Fold in half of the shredded cheese into the mixture.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the remaining cheese over the top.
Bake uncovered for 25 to 30 minutes, or until the casserole is hot and the cheese is melted and bubbly.
Remove from the oven and garnish with your choice of toppings. Serve warm.

Spicy Kick: Add a few dashes of hot sauce or swap red enchilada sauce for a spicy version.
Veggie Boost: Stir in black beans, corn, or sautéed bell peppers for added nutrition and texture.
Different Protein: Substitute the chicken with ground beef, turkey, or even cooked tofu for a meatless version.
Green Sauce Option: Try it with green enchilada sauce and Monterey Jack cheese for a different flavor profile.

Rotisserie chicken is a great time-saver and adds excellent flavor.
For creamier texture, use a full cup of sour cream.
Cook your rice ahead of time or use leftover rice to make assembly quicker.
This casserole reheats well—store leftovers in an airtight container for up to 3 days.
If preparing in advance, assemble the casserole and refrigerate it covered; add a few extra minutes to the baking time if cooking straight from the fridge.