Chicken Enchilada Rice Casserole

Name: Chicken Enchilada Rice Casserole
Prep time: 20 min
Cook time: 30 min
Yield: 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

Chicken Enchilada Rice Casserole was pinched from <a href="http://www.jocooks.com/main-courses/poultry-main-courses/chicken-enchilada-rice-casserole/" target="_blank">www.jocooks.com.</a>

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

Go To Recipe

review