Chicken enchilada casserole

Name: Chicken enchilada casserole
Yield: 12 servings
Ingredients: 3 cooked chicken breasts, shredded; 2 cup dry Basmati rice; 2 can (10 oz) enchilada sauce; 1 can (16 oz) can refried beans; 1 cup white shredded cheddar cheese; 1 cup Monterey jack cheese, shredded; 1 can (11 oz) corn; 1 pepper to taste

Posted on February 11, 2022

Are you looking for recipe inspiration? Chicken enchilada casserole special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Chicken enchilada casserole What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Chicken enchilada casserole, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Chicken enchilada casserole delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Chicken enchilada casserole is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken enchilada casserole estimated approx. 50 mins.

Well, this time, let's try it, and vary the Chicken enchilada casserole yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Chicken enchilada casserole using 8 ingredient type and 6 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Chicken enchilada casserole:

3 cooked chicken breasts, shredded
2 cup dry Basmati rice
2 can (10 oz) enchilada sauce
1 can (16 oz) can refried beans
1 cup white shredded cheddar cheese
1 cup Monterey jack cheese, shredded
1 can (11 oz) corn
1 pepper to taste

Steps to make a Chicken enchilada casserole

Cook the rice according to package directions.

Preheat the oven to 350°F Fahrenheit.

Mix the two cheeses together.

In a large bowl mix the shredded chicken with 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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