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Wednesday, January 7, 2015

Enchilada Rice Casserole [Tried & True-ly Yummy]

Enchilada Rice Casserole
Enchilada Rice Casserole


    3 cooked chicken breasts, shredded
    2 cups dry Basmati rice
    2 cans (10 oz each) Enchilada sauce (I used Great Value)
    1 can (16 oz) refried beans (I used Great Value Fat Free)
    1 cup white cheddar, shredded (used a mix of white cheddar and mont. jack--great value brand)
    1 cup Monterey Jack cheese, shredded
    1 can (11 oz) corn kernel
    cilantro for garnish
    salt and ground black pepper to taste


    Cook the rice. I cooked it with 4 cups of water and ¼ 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.

Found on : http://www.jocooks.com/main-courses/poultry-main-courses/chicken-enchilada-rice-casserole/ 

This meal seriously just satisfies! Let me 

know if it does the same for you and your 


Eat up :)
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  1. this is one of my favorites!

    1. I'm so glad to hear that!This is a meal I have personally eaten for breakfast lunch and dinner, no lie haha!


Would love to hear what ya think !

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