Mexican

Chicken Enchilada Rice Casserole is for Dinner.

Chicken Enchilada Rice Casserole takes 45 minutes to prepare.

Chicken Enchilada Rice Casserole takes 30 minutes to cook.

Chicken Enchilada Rice Casserole makes 12 servings.

The ingredients for Chicken Enchilada Rice Casserole are:

1 cup, shredded Cheddar Cheese
1 cup, shredded Monterey Cheese
3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
2.5 cup Sauce - Enchilada Sauce-Old El Paso - 20 oz can
1.5 cup Refried beans, ROSARITA, refried beans, traditional - 1 15 oz can
11 oz canned mexican corn (by TANKASS47)
0.25 tsp Black Pepper (Ground) (by TIARENEE)
1 tbsp Cilantro, dried
.25 tsp Salt
8 serving Brown Rice, Great Value Natural Whole Grain Rice - 1/4 cup dry

Here is how you make Chicken Enchilada Rice Casserole:

1. Cook Rice - 2cups dry brown rice with 4 cups water or broth per package instructions.2. Cook 3 chicken breasts and shredd3. Preheat oven 350 degrees4. Mix the two cheeses together5. In large bowl mix shredded chicken with enchilada sauce, refried beans and half of the cheese. Add in rice and season with salt and pepper if needed and mix well. Pour mixture into a greased 9x13 pan. Top with the corn and then add rest of the cheese.5. Bake 20-30 minutes or until cheese melts and is bubbly.6. Garnish with chopped cilantro and serve warm. (I used dried cilantro and mixed it into the mixture)4. In large bowlServing Size: Serves 12 (use 9x13 pan and cut into 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user HOTROD53.

The nutritional information for Chicken Enchilada Rice Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 329.0

• Total Fat: 10.0 g
• Cholesterol: 54.9 mg
• Sodium: 619.3 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 3.2 g
• Protein: 22.9 g

Chicken Enchilada Rice Casserole is Mexican cuisine.