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The ingredients needed to cook Chicken enchilada casserole:
- You need cooked chicken breasts, shredded
- You need dry Basmati rice
- Get (10 oz) enchilada sauce
- Use (16 oz) can refried beans
- You need white shredded cheddar cheese
- Get Monterey jack cheese, shredded
- Use (11 oz) corn
- Take pepper to taste
Instructions to make Chicken enchilada casserole:
- Cook the rice according to package directions.
- Preheat the oven to 350°F Fahrenheit.
- Mix the two cheeses together.
- In a large bowl mix the shredded chicken with 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.
This layered chicken enchilada casserole delivers all the creamy, cheesy enchilada goodness without assembling and rolling up every individual tortilla which saves you at least half the prep time. It's cheesy, it's spicy, it's sinfully delicious. We love a good casserole and this chicken enchilada casserole recipe certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. This tasty chicken enchilada casserole recipe is made with diced, cooked chicken and a sour cream sauce with green chile, mushrooms, and seasonings.
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