Chicken Enchilada Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup, shredded Cheddar Cheese 1 cup, shredded Monterey Cheese 3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 2.5 cup Sauce - Enchilada Sauce-Old El Paso - 20 oz can1.5 cup Refried beans, ROSARITA, refried beans, traditional - 1 15 oz can11 oz canned mexican corn (by TANKASS47) 0.25 tsp Black Pepper (Ground) (by TIARENEE) 1 tbsp Cilantro, dried .25 tsp Salt 8 serving Brown Rice, Great Value Natural Whole Grain Rice - 1/4 cup dry
1. Cook Rice - 2cups dry brown rice with 4 cups water or broth per package instructions.
2. Cook 3 chicken breasts and shredd
3. Preheat oven 350 degrees
4. Mix the two cheeses together
5. In large bowl mix shredded chicken with enchilada sauce, refried beans and half of the cheese. Add in rice and season with salt and pepper if needed and mix well. Pour mixture into a greased 9x13 pan. Top with the corn and then add rest of the cheese.
5. Bake 20-30 minutes or until cheese melts and is bubbly.
6. Garnish with chopped cilantro and serve warm. (I used dried cilantro and mixed it into the mixture)
4. In large bowl
Serving Size: Serves 12 (use 9x13 pan and cut into 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user HOTROD53.
2. Cook 3 chicken breasts and shredd
3. Preheat oven 350 degrees
4. Mix the two cheeses together
5. In large bowl mix shredded chicken with enchilada sauce, refried beans and half of the cheese. Add in rice and season with salt and pepper if needed and mix well. Pour mixture into a greased 9x13 pan. Top with the corn and then add rest of the cheese.
5. Bake 20-30 minutes or until cheese melts and is bubbly.
6. Garnish with chopped cilantro and serve warm. (I used dried cilantro and mixed it into the mixture)
4. In large bowl
Serving Size: Serves 12 (use 9x13 pan and cut into 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user HOTROD53.
Nutritional Info Amount Per Serving
- Calories: 329.0
- Total Fat: 10.0 g
- Cholesterol: 54.9 mg
- Sodium: 619.3 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 3.2 g
- Protein: 22.9 g
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