Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken enchilada casserole. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. This is a Chicken Enchilada Casserole, and it's sososososo delicious. It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy.
Chicken enchilada casserole is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Chicken enchilada casserole is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have chicken enchilada casserole using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken enchilada casserole:
- Take 3 cooked chicken breasts, shredded
- Get 2 cup dry Basmati rice
- Make ready 2 can (10 oz) enchilada sauce
- Make ready 1 can (16 oz) can refried beans
- Make ready 1 cup white shredded cheddar cheese
- Make ready 1 cup Monterey jack cheese, shredded
- Get 1 can (11 oz) corn
- Prepare 1 pepper to taste
Here's a perfect entire symphony of favors from diced/shredded chicken layered w/ shredded Colby Jack cheese. An easy to prepare chicken enchilada casserole with only five ingredients. Perfect for a quick weeknight dinner or Cinco de Mayo! During the week I tend to prefer quick and easy dinners options.
Steps 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.
Perfect for a quick weeknight dinner or Cinco de Mayo! During the week I tend to prefer quick and easy dinners options. This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Keto enchilada casserole has all the wonderful flavors of enchiladas, without the extra carbs and gluten!
So that’s going to wrap this up for this exceptional food chicken enchilada casserole recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
