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Enchilada Chicken & Rice Casserole Recipe

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This recipe for Enchilada Chicken & Rice Casserole is from Maisonet Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. rice
2 c. water
½ tsp. chili powder
¼ tsp. salt
2 boneless skinless chicken breasts, cooked and diced
16 oz. can refried beans (I like Amy's Organic Traditional Refried Beans)
16 oz. can enchilada sauce (I used Las Palmas Green Enchilada Sauce)
2 c. frozen corn
1 c. shredded Mexican blend cheese (or more to taste)

Optional toppings: avocado slices, sour cream, salsa
Directions:
Directions:
Bring rice, water, chili powder, and salt to a low boil in a saucepan. Reduce heat to low, cover, and simmer for 20 minutes until liquid is absorbed. (If you have leftover rice on hand, you can use that and skip this step.)

Preheat oven to 375 degrees F. Spray a 9 x 13" baking dish with cooking spray.

Spread refried beans in the bottom of baking dish.

Then spread cooked rice over the beans.

Pour corn evenly over the rice.

Drizzle about half the can of enchilada sauce evenly over the corn.

Spread diced chicken in an even layer over the corn. (If you are cooking the chicken just for this recipe, season it with a bit of Mexican seasoning and cook in skillet until cooked through.)

Sprinkle cheese evenly over the chicken, and then drizzle the remaining enchilada sauce over the top.

Bake in preheated oven for 30-45 minutes until cheese is melted and sauce is bubbly.

Serve casserole with a flat spatula to keep layers intact. Top with salsa, avocado, or sour cream if desired.

 

 

 

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