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Cheesy Chicken Enchilada Casserole

31days

I love Mexican food. Well, mostly I really love margaritas but I also enjoy enchiladas. Margaritas and enchiladas are a pretty great Friday night in my house. So any chance I get to serve a Mexican dish for dinner, I jump on it in a hurry. The kids will eat anything with cheese and they love rice so this casserole is perfect for them.

CCE2a

Ingredients:

3 cups cooked & shredded chicken
2 cups Jasmine rice, cooked as directed on package
2 cans (10oz each) mild enchilada sauce
1 can refried beans
2 cups shredded Mexican blend cheese
1 can whole corn kernels

Directions:

1. In large bowl, combine chicken, enchilada sauce, refried beans, and half of cheese.
2. Add cooked rice; mix well.
3. Pour into 13×9 baking dish.
4. Spread corn over mixture.
5. Top with remaining cheese.
6. Bake at 350 for 20 minutes.

CCE1a

This casserole turned out so delicious. It’s like a real enchilada without the extra carbs of the tortillas, which made Matt happy since he’s counting carbs lately. I put the casserole together in the morning and refrigerated it so all I had to do when I got home was to add the cooked rice and pop it in the oven.

Cheesy Chicken Enchilada Casserole
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Ingredients
  1. 3 cups cooked & shredded chicken
  2. 2 cups Jasmine rice, cooked as directed on package
  3. 2 cans (10oz each) mild enchilada sauce
  4. 1 can refried beans
  5. 2 cups shredded Mexican blend cheese
  6. 1 can whole corn kernels
Instructions
  1. In large bowl, combine chicken, enchilada sauce, refried beans, and half of cheese.
  2. Add cooked rice; mix well.
  3. Pour into 13x9 baking dish.
  4. Spread corn over mixture.
  5. Top with remaining cheese.
  6. Bake at 350 for 20 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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