Hot and spicy? This Enchilada Make-Over is Amazingly Easy.

I know this called for chicken and for those who shy way from red meat this is an awesome option, but for those carnivores out there who just can’t get enough protein in their diets, go ahead and swap out lean ground beef for this chicken.

And for my kids, don’t worry, I will add a few olives on top!

Chicken Enchilada Rice Casserole

Ingredients

  • 2 cups dry Basmati rice
  • 1 cup white cheddar shredded
  • 1 cup Monterey Jack cheese shredded
  • 3 cooked chicken breasts shredded
  • 20 oz Enchilada sauce I used Old El Paso
  • 16 oz refried beans I used Old El Paso
  • 11 oz corn kernel drained
  • cilantro for garnish
  • salt and ground black pepper to taste

Directions

  1. Preheat oven to 350 F degrees.
  2. Cook the rice.
  3. Mix the 2 cheeses together.
  4. In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese.
  5. Add rice, season with salt and pepper if needed, and mix well.
  6. Pour rice mixture into a large casserole dish.
  7. Top with corn then with remainder of cheese.
  8. Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
  9. Garnish with chopped cilantro and serve warm.

Quick Tip: If you are cooking for a smaller crowd, go ahead and freeze left-overs for later. Line a small mini loaf pan with waxed paper and fill with the rice cassarole.

Freeze and then wrap each small “Brick” with saran wrap and put in freezer until ready to use.

Photo and recipe courtesy of Jo from Jo Cooks.

 

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