Chicken Enchilada Rice Casserole
FREEZER MEAL: Prepare as directed. Split into 2 9"x9" pans. Cover tightly and freeze one. To cook, thaw in refrigerator. Bake at 350° for 40-45 minutes, or until hot.Yield: 2 servings for 6
Prep Time: 20 mins
Cook Time: 30 mins
|3||cooked chicken breasts, shredded|
|2 cups||dry basmati rice|
|2 (10-ounce) cans||( red enchilada sauce|
|1 (16-ounce) can||refried beans|
|1 cup||white Cheddar cheese, , shredded|
|1 cup||Monterey Jack cheese, shredded|
|1 (11-ounce) can||corn kernel|
|cilantro for garnish|
|sea salt to taste|
|freshly ground black pepper to taste|
Cook the rice. I cooked it with 4 cups of water and 1/4 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 9"x13" or 2 - 9"x9" 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.