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Friday, July 31, 2015

Chicken Enchilada Rice Casserole


3 cooked chicken breasts, shredded
2 cups Basmati rice
2 cans (10 oz each) Old El Paso Enchilada Sauce
1 can refried beans
1 cup white cheddar cheese, shredded
1 cup Monterey Jack, shredded
1 can corn
salt and pepper to taste


Cook rice, use 4 cups of water and 1/4 cup butter.  Preheat oven to 350 degrees.  Mix the cheeses together.  In a large bowl, mix chicken with the enchilada sauce, refried beans and half the cheese.  Add rice, season with salt and pepper and mix well.  Pour rice mixture into a large casserole dish.  Top with corn, then remainder of cheese.  Bake for about 20-30 minutes or until cheese melts and is bubbly.

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