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Chicken Enchilada Rice Casserole

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Chicken Enchilada Rice Casserole – all the makings of a chicken enchilada but with rice. It’s simply delicious!

By now I’m sure you’ve figured out that I love my Chicken Enchiladas. It is in fact my favorite Mexican food and it usually is my dish of choice whenever I make it to a Mexican restaurant, which lately is not often. While you can already find many different chicken enchilada recipes here on my blog, in no way does it deter me from coming up with new recipes for chicken enchiladas.

Chicken Enchilada Rice Casserole
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Chicken Enchilada Rice Casserole - all the makings of a chicken enchilada but with rice. It's simply delicious!

Course: Main Course
Cuisine: Mexican
Servings: 12
Calories: 324 kcal
Author: Joanna Cismaru

Ingredients

  • 2 cups Basmati rice uncooked
  • 1 cup white cheddar shredded
  • 1 cup Monterey Jack cheese shredded
  • 3 chicken breasts cooked and shredded
  • 20 oz Enchilada sauce I used Old El Paso
  • 16 oz refried beans I used Old El Paso
  • 11 oz corn kernel drained (1 can)
  • cilantro for garnish
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground


Directions :

Get the full directions @ jocooks.com
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