Chicken Enchilada Rice Casserole
Ingredients
- 3 boneless, skinless chicken breasts cooked & shredded
- 2 cups dry Basmati rice
- 20 oz Enchilada sauce
- 16 oz Refried beans
- 1 cup Shredded White Cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 11 oz whole kernel corn
- 1 pinch salt and black pepper to taste
- 1 bunch fresh clilantro chopped
- sour cream
Instructions
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Preheat oven to 350 F degrees
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Cook the dry rice as directed on package.
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Mix the two cheeses together. In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese.
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Add rice, season with salt and pepper if needed, and mix well.
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Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
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Bake for about 20 to 30 minutes or until cheese melts and is bubbly. Garnish with fresh, chopped cilantro and sour cream and serve warm.
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