This is a print preview of "Chicken Enchilada Rice Casserole" recipe.

Chicken Enchilada Rice Casserole Recipe
by Redneck Mike

Chicken Enchilada Rice Casserole

I got this off internet several years ago.
I have made it for party dish.
Football-Watching side.
Fall main Dish

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Mexico Mexican
Cook time: Servings: 8

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

  1. Cook the rice. I cooked it with 4 cups of water and ΒΌ cup of butter.
  2. Preheat oven to 350 F degrees.
  3. Mix the 2 cheeses together.
  4. 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.
  5. Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
  6. Garnish with chopped cilantro and serve warm.