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CHICKEN ENCHILADA RICE CASSEROLE


CHICKEN ENCHILADA RICE CASSEROLE

Enchiladas chicken casserole - all preparations from chicken enchiladas, but with rice. It is just delicious!

INGREDIENTS

2 cups raw basmati rice
1 cup chopped white cheddar
1 cup grated Monterey Jack cheese
3 chicken breasts, cooked and chopped
20 oz Enchiladas sauce that I used Old El Paso
16 ounces of fried beans I used Old El Paso
11 ounces of corn grain drained (1 can)
cilantro for garnish
1/4 tsp salt
1/4 tsp freshly ground black pepper

INSTRUCTIONS

  1. Cook rice I cooked it with 4 cups of water and 1/4 cup of butter.
  2. Preheat the oven to 350 degrees.
  3. Mix 2 cheeses together.
  4. In a large bowl, mix chopped chicken with enchiladas sauce, fried beans, and half cheese. Add rice, season with salt and pepper, if necessary, and mix well. Pour the rice mixture into a large saucepan. Top with corn then with the rest of the cheese.
  5. Bake for about 20-30 minutes or until the cheese melts and becomes bubbly.
  6. Garnish with chopped cilantro and serve warm.

RECIPE NOTES

Please keep in mind that nutritional information is approximate and may vary greatly depending on the products used.

This article is adapted from this site.

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