Chicken and Rice Enchilada Casserole Recipe

This cheesy, savory, and easy chicken enchilada casserole uses leftover chicken, and is ready in just 35 minutes! It's completely customize-able too!

SERVINGS: 8 SERVINGS

INGREDIENTS

2 breasts Tequila Lime Chicken shredded (or any other shredded chicken will work as well)
1 bag Success boil in bag white rice about 1 1/2 - 2 cups cooked rice
1 batch homemade enchilada sauce or 1 1/2 cans of store-bought sauce
16 oz can seasoned black beans drained and rinsed,
1 cup shredded Mexican cheeese blend divided
1 cup shredded Monterey Jack cheese divided
15 oz can Mexican blend corn drained,
15 oz can yellow corn kernels drained,
4.5 oz can green chiles drained
Cilantro for garnish
Sliced green onions for garnish
salt and black pepper to taste

INSTRUCTIONS

1. Boil the rice according to package directions, then set aside.
2. Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
3. Mix the two cheeses together and set aside.
4. Visit Chicken and Rice Enchilada Casserole @ thechunkychef.com for full instructions.

Share this post