Chicken Enchilada Rice Casserole

February 22, 2020

Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

 

Ingredients

  • 2 cups rice uncooked
  • 2 cups shredded white cheddar, Monterey Jack cheese, Mexican blend (any one or combination of cheeses)
  • 3 chicken breasts cooked and shredded
  • 20 oz Enchilada Sauce ( See Enchilada Sauce recipe made from our Enchilada Dip Mix)
  • 11 oz corn kernel drained (1 can)
  • Red and Green peppers sliced - optional
  • 16oz refried beans - optional
  • cilantro for garnish
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground

Instructions

  • Cook the rice according to instruction of your choosen rice and 1/4 cup of butter.
  • Cook chicken as desired (Grill chicken olive oil, season with enchilada dip mix and Garlic or shred a rotisserie chicken)
  • Preheat oven to 350 F degrees.
  • Mix the 2 cheeses together.
  • In a large bowl mix the shredded chicken with the enchilada sauce, and half of the cheese. Add rice, season with salt and pepper, 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.