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CHICKEN ENCHILADA RICE CASSEROLE

Chicken Enchilada Rice Casserole – all the makings of a chicken enchilada but with rice. It’s simply delicious!

By now I’m sure you’ve figured out that I love my Chicken Enchiladas. It is in fact my favorite Mexican food and it usually is my dish of choice whenever I make it to a Mexican restaurant, which lately is not often.

While you can already find many different chicken enchilada recipes here on my blog, in no way does it deter me from coming up with new recipes for chicken enchiladas.

CHICKEN ENCHILADA RICE CASSEROLE

ÍngredÍents
  • 2 cups BasmatÍ rÍce uncooked
  • 1 cup whÍte cheddar shredded
  • 1 cup Monterey Jack cheese shredded
  • 3 chÍcken breasts cooked and shredded
  • 20 oz EnchÍlada sauce Í used Old El Paso
  • 16 oz refrÍed beans Í used Old El Paso
  • 11 oz corn kernel draÍned (1 can)
  • cÍlantro for garnÍsh
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground

US Customary - MetrÍc

ÍnstructÍons
Cook the rÍce. Í cooked Ít wÍth 4 cups of water and 1/4 cup of butter.
Preheat oven to 350 F degrees.
Get full recipe and intruductionts, please visit here Jocooks.com

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