Chicken Enchilada Rice Casserole
Chicken Enchilada Rice Casserole - all the makings of a chicken enchilada but with rice. It's simply delicious! Course: Main Course. Cuisine: Mexican. Author: Joanna Cismaru.
Nutrition
324
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 370 g | Basmati rice, uncooked |
| 236.59 g | white cheddar, shredded |
| 113 g | Monterey Jack cheese, shredded |
| 3 | chicken breasts, cooked and shredded |
| 566.99 ml | Enchilada sauce (I used Old El Paso) |
| 453.59 ml | refried beans (I used Old El Paso) |
| 311.85 ml | corn kernels, drained (1 can) |
| for garnish | cilantro, for garnish |
| 1.23 ml | salt |
| 1.23 ml | black pepper, freshly ground |
Instructions
- Cook the rice. I cooked it with 4 cups of water and 1/4 cup of butter.
- Preheat oven to 350 F degrees.
- Mix the 2 cheeses together.
- In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
- Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
- Garnish with chopped cilantro and serve warm.