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Chicken Enchilada Rice Casserole Recipe

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This recipe for Chicken Enchilada Rice Casserole is from The Cookbook of Our Favorite Foods and Memories, 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:  
2 C Rice, cooked (Choose your fave white rice.)
2 to 3 Chicken Breasts, cooked and shredded
20 oz Red Enchilada Sauce
16 oz Refried Beans or Black Beans
2 C Monterey Jack Cheese, shredded, divided
15 oz Whole Kernel Corn, drained
1/4 tsp Salt
1/4 tsp Black Pepper
1 T Cilantro, diced
Directions:
Directions:
Preheat oven to 350º. Combine everything except 1 cup of the cheese in a bowl. Grease a 9x13 pan. Pour mixture into the pan. Top with remaining cheese. Bake for 20 to 30 minutes or until cheese on top is bubbly. Serve.
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Feel free to add other vegetables like bell peppers, mushroom, etc.

 

 

 

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