Chicken Enchilada Rice Casserole Recipe
I got this off internet several years ago.
I have made it for party dish.
Football-Watching side.
Fall main Dish
Ingredients
- 3 chicken breast
- 1 can corn
- 1 can re-fried beans
- 2 cups rice
- 1 cup cheddar cheese
- 1 cup Monterrey Jack
- 1 can enchilada sauce
- 1 bunch cilantro/chopped
- salt/pepper
- 1 jalapenos
Directions
- 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, re-fried 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 8 servings | |
| Calories 440 | |
| Calories from Fat 141 | 32% |
| Total Fat 15.96g | 20% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.06g | |
| Cholesterol 65mg | 22% |
| Sodium 825mg | 34% |
| Potassium 253mg | 7% |
| Total Carbs 49.09g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.17g | 3% |
| Protein 24.28g | 39% |
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