Mexican food never fails to make me happy, and this enchilada casserole is no different! I mean, how could anything with this much cheese not taste amazing? Requiring only 20 minutes of active preparation, it’s a breeze to make, and the 30 minute wait in the oven is totally worth it. You’ll understand what I mean the moment you pull this bubbly beauty out of the oven. Pair it with a Chardonnay and enjoy!
Note: This recipe will serve 12. I made the whole recipe and had leftovers the next day. The recipe can easily be halved, but you’ll probably regret doing that when you run out!
INGREDIENTS
- 3 cooked chicken breasts, shredded
- 2 cups dry Basmati rice
- 2 cans (10 oz each) Enchilada sauce
- 1 can (16 oz) refried beans
- 1 cup white cheddar, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can (11 oz) corn kernel, drained
- cilantro for garnish
- salt and ground black pepper to taste
INSTRUCTIONS
- Cook the rice.
- 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.
Originally posted at: Lafayette Real Estate News
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