Cooked - Chicken And Rice Enchilada Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken And Rice Enchilada Casserole

8.0

2 breasts Tequila Lime Chicken (shredded (or any other shredded chicken will work as well))

1 14 oz bag boil in bag white rice ((about 1 ½ - 2 cups cooked rice))

1 batch homemade enchilada sauce (or 1 ½ small cans of store-bought sauce)

16 oz can seasoned black beans (drained and rinsed,)

1 cup shredded Mexican cheeese blend (divided)

1 cup shredded Monterey Jack cheese (divided)

15 oz can Mexican blend corn (drained,)

15 oz can yellow corn kernels (drained,)

4.5 oz can green chiles (drained)

Cilantro for garnish

Sliced green onions (for garnish)

Salt and black pepper to taste

Boil the rice according to package directions, then set aside.
Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
Mix the two cheeses together and set aside.
To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, ½ of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
Bake for 20-30 minutes, until cheese is bubbly and melted.
To serve, sprinkle with sliced green onions and minced cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 74 weeks ago

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