Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole – all the makings of a chicken enchilada but with rice. It’s simply delicious!

Ingredients:

  • 3 cooked chicken breasts, shredded
  • 2 cups dry Basmati rice
  • 2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
  • 1 can (16 oz) refried beans (I used Old El Paso)
  • 1 cup white cheddar, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 can (11 oz) corn kernel, drained
  • cilantro for garnish
  • salt and ground black pepper to taste

For directions, visit Yum Foodies.

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