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Monterey Jack Cheese Chicken Enchilada Rice Casserole
Monterey Jack Cheese Chicken Enchilada Rice Casserole
- Recipe Submitted by Cobb on 11/29/2014
Category: Rice, Chicken, Main Dish, Healthy Recipes
Ingredients List
- 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
- cilantro for garnish
- salt and ground black pepper to taste
Directions
Cook the rice. I cooked it with 4 cups of water and ΒΌ cup 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 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.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish with chopped cilantro and serve warm.
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 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.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish with chopped cilantro and serve warm.
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