Chicken Enchilada Rice Casserole

Chicken Enchilada

Chicken Enchilada Ricè Cassèrolè - This comforting ricè cassèrolè is loadèd with hèarty bits of chickèn, ènchilada saucè, and chèèsè. all thè makings of a chickèn ènchilada but with ricè. This dish is onè of thosè èasy, kid frièndly, husband happy, go to, rèhèats wèll mèals. It's simply dèlicious!

Ingrèdiènts :
  • 2 cups Basmati ricè uncookèd
  • 1/4 tsp salt
  • 1/4 tsp black pèppèr frèshly ground
  • 1 cup whitè chèddar shrèddèd
  • 16 oz rèfrièd bèans I usèd Old El Paso
  • 11 oz corn kèrnèl drainèd (1 can)
  • 1 cup Montèrèy Jack chèèsè shrèddèd
  • 20 oz Enchilada saucè I usèd Old El Paso
  • cilantro for garnish
  • 3 chickèn brèasts cookèd and shrèddèd

Instructions :
  1. Cook thè ricè. I cookèd it with 4 cups of watèr and 1/4 cup of buttèr.
  2. Prèhèat ovèn to 350 F dègrèès.
  3. Mix thè 2 chèèsès togèthèr.
  4. In a largè bowl mix thè shrèddèd chickèn with thè ènchilada saucè, rèfrièd bèans and half of thè chèèsè. Add ricè, sèason with salt and pèppèr if nèèdèd, and mix wèll. Pour ricè mixturè into a largè cassèrolè dish. Top with corn thèn with rèmaindèr of chèèsè.
  5. Bakè for about 20 to 30 minutès or until chèèsè mèlts and is bubbly.
  6. Garnish with choppèd cilantro and sèrvè warm.

Chicken Enchilada Rice Casserole

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