Well, this chicken enchilada recipe is so easy and will have you licking your fingers in no time. I mean, I could not even wait to get this back in the oven to let the top layer of cheese melt. This was so incredibly delicious, flavorful and EASY! That is my favorite part about it. It reminds me of the classic Spanish dish while still giving it my own Mexican twist. I think your family is going to love this. Go out and get the ingredients you need and have it on your dinner table tonight!
Check out what our friends over at Jo cooks had to say about this:
“Chicken Enchilada Rice Casserole – all the makings of a chicken enchilada but with rice. It’s simply delicious!”
Simple as that, but with so much incredible flavor!
Ingredients
3 cooked chicken breasts, shredded
2 cups dry Basmati rice
2 cans (10 oz each) Old El Paso Enchilada sauce
1 can (16 oz) Old El Paso refried beans
1 cup Kraft white cheddar, shredded
1 cup Kraft Monterey Jack cheese, shredded
1 can (11 oz) Del Monte corn kernel, drained
cilantro for garnish
salt and ground black pepper to taste
Instructions
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, refried 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.
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Quick Tip: To make more like the Spanish version, add a small layer of mayo over the rice before adding the cheese over the top. Trust me, it is good!
Thanks again to Jo Cooks for this amazing recipe.
