Chicken Enchilada Rice CasseroleĀ 

Chicken Enchilada Rice Casserole {this recipe was adapted from}


3 cooked chicken breasts, shredded

2 cups dry Rice

2 cans (10 oz each) Enchilada sauce

1 can (16 oz) refried beans 

1 1/2 cup Mexican cheese blend 

1 can (11 oz) corn kernel, drained

4 slices of pepper jack cheese

Dash of garlic salt

cilantro for garnish

salt and ground black pepper to taste


Cook the rice. I cooked it with 4 cups of water and a tablespoon 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 the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then cover with slices of pepper jack cheese.

Bake for about 20 to 30 minutes or until cheese melts and is bubbly.




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