Chicken Enchilada Rice Casserole

• Gluten free

• Meat

  • 3 Chicken breasts, cooked

• Produce

  • 1 Cilantro
  • 1 can Corn, kernel

• Canned Goods

  • 1 can Refried beans

• Pasta & Grains

  • 2 cups Basmati rice, dry

• Baking & Spices

  • 1 Salt and ground black pepper

• Dairy

  • 1 cup Cheddar, white
  • 1 cup Monterey jack cheese

• Prepared

  • 2 cans (10 oz each enchilada sauce

Found on jocooks.com

Description

Directions

• 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 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.

Nutrition