Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 1 hour 15 minutes

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Details

Servings: 12
Calories: 262
Protein: 15g
Fiber: 4g
Sugar: 5g
Carb Total: 33g
Saturated: 4g
Fat Total: 7g
Gluten-Free: True
Weight Watchers: 7 Points
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Cuisine

Mexican
side dish
lunch
main course
main dish
dinner

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Ingredients

3 boneless skinless chicken breasts
2 cups dry Basmati rice
4 cups water
1 tbsp butter
20 ounces enchilada sauce
1 can refried beans
2 cups Mexican blend shredded cheese
1 red bell pepper, diced
4 green onions, chopped
1 tbsp chili powder
1/2 tsp cumin
1 cup frozen corn
cilantro, for garnish, optional

Instructions

Preheat oven to 35

Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through.

Let cool in pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks.Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.Keep oven preheated at 35

In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.

Add in the rice, seasonings, diced red pepper, and chopped green onions.

Transfer mixture into a large casserole dish. Top with the frozen corn and remaining cheese.

Bake for 35-40 minutes, or until cheese is melted and bubbly.

Garnish with cilantro and serve warm.

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