Quincy's Recipe Corner
 more...>Family & Consumer Sciences>Quincy's Recipe Corner>

Chicken Enchilada Casserole

3 cooked chicken breasts, shredded
4 cups cooked Basmati rice
2 cans (10 oz. each) Hot Enchilada sauce
1 can (16 oz.) refried beans
1 cup white cheddar, shredded
1 cup Monterey Jack cheese, shredded
1 can (11 oz.) whole kernel corn, drained
¼ cup chopped fresh cilantro
Salt and ground black pepper to taste

1. Preheat oven to 350 degrees
2. Mix the 2 cheeses together, set aside
3. In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice,and season with salt and pepper if needed. Mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
4. Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
5. Garnish with cilantro and serve warm.

*You may also use brown rice for this recipe to get more whole grains in your diet!

<-- Previous Page Next Page -->

Last Updated: 9/23/2015 8:02:45 AM

   Print Page Print Version
   Mail to a friend Send to friend

point of contact
LSU AgCenter