Chicken Enchilada Rice Casserole
Yields: 12 servings
The easier way to enjoy a chicken enchilada - baked in a dish with tender rice!
Ingredients
- 3 chicken breasts
- 2 cup rice, traditional rice preferred
- 20 ounce enchilada sauce, (roughly 1 large can or 2 10 oz cans)
- 16 ounce refried beans, (1 can)
- 1 cup white cheddar, shredded
- 1 cup monterey jack cheese, shredded
- 1 tablespoon cilantro, chopped
Instructions
- For cooking raw chicken breasts: Cut breasts in half, then place them in a large pot. Fill pot with water until tops of chicken are covered. Bring to a boil over medium high heat, then cover and reduce heat to a simmer. Allow chicken to cook for 10-15 minutes or until insides of chicken are no longer pink. Place cooked chicken in a large bowl and allow to cool for 5 minutes, then use 2 forks to shred chicken. Set chicken aside.
- Preheat oven to 350 degrees F.
- Prepare rice to package instructions, typically with 4 cups water and 2 tablespoons butter. Set aside.
- In a small bowl, mix the 2 cheeses together. Set aside.
- In a large mixing bowl, thoroughly mix the shredded chicken, enchilada sauce, refried beans, salt, pepper, and half of the cheese. Fold in cooked rice.
- Pour rice enchilada mix into a 9x13 baking dish or casserole dish. Top with corn and remaining cheese.
- Bake for 20-30 minutes or until cheese has melted.
- Top with chopped cilantro before serving.