CHICKEN ENCHILADA RICE CASSEROLE

Chicken Enchilada Rice Casserole image

Time 50m

Number Of Ingredients 9

Ingredients

1 1/2 cooked chicken breasts, shredded or 1 rotisserie chicken, deboned and shredded.
1 cups dry Basmati or Jasmine rice
1 cans (10 oz) Enchilada sauce
1/2 can (16 oz) refried beans
1/2 cup white cheddar, shredded
1/2 cup Monterey Jack cheese, shredded
1/2 can (11 oz) corn kernel
cilantro for garnish
salt and ground black pepper to taste

Steps:

Cook the rice according to package directions. I cooked it with 2 cups of water and 2 Tablespoons 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 an 8x8 casserole dish. Top with corn then with remainder of cheese. Bake for about 15 - 20 minutes or until cheese melts and is bubbly. Garnish with chopped cilantro and serve warm.

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