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Chicken Enchilada Rice Casserole         from the kitchen of: Roni Ponto

Serves: 4


1 cooked chicken breast, shredded
3/4 cup dry Basmati rice
1 can (10 oz) 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



Cook the rice. 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 corn and half of the cheese. Add rice, season with pepper if needed, and mix well. Pour rice mixture into a large casserole dish that is sprayed with Pam. Top with the remainder of corn then with remainder of cheese.

Bake for about 15-20 minutes or until cheese melts and is bubbly.




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