Best Chicken Enchilada Casserole
Cook Time
50
mins
Calories
439
Serving Size
12
Carbs
61.2
Fat
11.6
Protein
26.3
description
My life is so much better right now!
ingredients
- 3 cooked chicken breasts, shredded
- 2 cups dry rice
- 2 cans (10 oz each) Enchilada sauce
- 1 can (16 oz) refried beans
- 1 cup white cheddar, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can (11 oz) 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 1/4 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.