Chicken Enchilada Rice Casserole Recipe
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| Chicken Enchilada Rice Casserole Recipe |
all the makings of a chicken enchilada but with rice. It’s simply delicious!
PREP TIME : 20 mins
COOK TIME : 30 mins
TOTAL TIME : 50 mins
Serves: 12
INGREDIENTS:
- 3 cooked chicken breasts, shredded
- 2 cups dry Basmati rice
- 2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
- 1 can (16 oz) refried beans (I used Old El Paso)
- 1 cup white cheddar, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can (11 oz) corn kernel
- cilantro for garnish
- salt and ground black pepper to taste
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| Chicken Enchilada Rice Casserole Recipe |
INSTRUCTIONS:
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.
NUTRITION INFORMATION:
Calories: 431 Fat: 11.0gSaturated fat: 5.0g
Trans fat: 0.0g
Carbohydrates: 66.6g
Sugar: 1.3g
Sodium: 282mg
Fiber: 15.5g
Protein: 25.3g
Cholesterol: 54mg
article source: http://www.jocooks.com/main-courses/poultry-main-courses/chicken-enchilada-rice-casserole/
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