Chicken Enchilada Rice Casserole
Description
Mexican at home never tasted so good. Tailor this recipe to your own tastes and needs by using leftover rice, rotisserie chicken and/or Mexican cheese.
Ingredients
3 cooked chicken breasts, shredded
2 c. dry Basmati rice
4 c. water
1/4 c. butter
20 oz. Enchilada sauce
16 oz. can refried beans
1 c. white cheddar, shredded
1 c. Monterey Jack cheese, shredded
11 oz. can corn
cilantro, for garnish
salt and freshly ground black pepper, to taste
Directions
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Cook rice with 4 cups water and ¼ cup of butter.
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.
Combine 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; mix well.
Pour rice mixture into the casserole dish. Top with corn and with remainder of cheeses.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish with chopped cilantro.
Serve warm.
Serves 12.