Chicken enchilada casserole

Name: Chicken enchilada casserole
Total time: 3000 s
Yield: 12 servings
Cuisine: American
Ingredients: 3 cooked chicken breasts, shredded; 2 cup dry Basmati rice; 2 can (10 oz) enchilada sauce; 1 can (16 oz) can refried beans; 1 cup white shredded cheddar cheese; 1 cup Monterey jack cheese, shredded; 1 can (11 oz) corn; 1 pepper to taste

Tiny Tubbs @cook_3000462

Rapid City, South Dakota

Chicken enchilada casserole

Tiny Tubbs @cook_3000462

Rapid City, South Dakota

Saved

Ingredients

50 mins

12 servings

3cooked chicken breasts, shredded
2 cupdry Basmati rice
2 can(10 oz) enchilada sauce
1 can(16 oz) can refried beans
1 cupwhite shredded cheddar cheese
1 cupMonterey jack cheese, shredded
1 can(11 oz) corn
1pepper to taste

Saved

Steps

50 mins

1

Cook the rice according to package directions.
2

Preheat the oven to 350°F Fahrenheit.
3

Mix the two cheeses together.
4

In a large bowl mix the shredded chicken with enchilada sauce, refried beans and half of 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 with remainder of cheese.
5

Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
6

Garnish with chopped cilantro and serve warm.