Chicken Enchilada Rice Casserole
from Jo Cooks

Name: Chicken Enchilada Rice Casserole
Prep time: 20M
Cook time: 30M
Total time: 50M
Ingredients: 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, drained; cilantro for garnish; salt and ground black pepper to taste

You need 9 Ingredients

salt and ground black pepper to taste

cilantro for garnish

1 can (11 oz) corn kernel, drained

1 cup Monterey Jack cheese, shredded

1 cup white cheddar, shredded

1 can (16 oz) refried beans (I used Old El Paso)

2 cans (10 oz each) Enchilada sauce (I used Old El Paso)

2 cups dry Basmati rice

3 cooked chicken breasts, shredded

Showing 3 out of 6 Steps

Mix the 2 cheeses together.
Preheat oven to 350 F degrees.
Cook the rice. I cooked it with 4 cups of water and ¼ cup of butter.

View the remaining steps at
Jo Cooks

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.

http://www.jocooks.com/