All the makings of a Chicken Enchilada but with rice. It’s simply delicious.
Chicken Enchilada Rice Casserole
Ingredients:
3 cooked chicken breasts, shredded
2 cups dry Basmati rice
2 cans Enchilada sauce
1 can refried beans
2 cups Monterey Jack, shredded
1 can corn kernel, drained
Cilantro for garnish
Salt and ground black pepper to taste
3 cooked chicken breasts, shredded
2 cups dry Basmati rice
2 cans Enchilada sauce
1 can refried beans
2 cups Monterey Jack, shredded
1 can corn kernel, drained
Cilantro for garnish
Salt and ground black pepper to taste
Directions:
Cook the rice. I cooked it with 4 cups of water and ¼ 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.
Cook the rice. I cooked it with 4 cups of water and ¼ 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.
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