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Serves 6
Course: Dinner
Cuisine: Mexican
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Chicken Enchilada Rice Casserole

Zesty, filling, and so delicious!

Chicken Enchilada Rice Casserole

3.6 from 13 votes
Course: dinner
Cuisine: Mexican
Servings: Serves 6
Author: Kristy Norrell

Ingredients

  • 6 cups cooked long-grain white rice
  • 2 cups shredded Mexican cheese blend
  • 3 cups chicken, cooked and shredded (about 3 breasts)
  • 1 (20 oz) can enchilada sauce
  • 1 (16 oz) can refried beans
  • 1 (11 oz) can corn, drained
  • Fresh cilantro, chopped, for serving (optional)
  • Sour cream, for serving (optional)
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Preheat oven to 350°F.
  2. To a large bowl, add the chicken, enchilada sauce, refried beans, and half of the cheese. Add rice and some salt and pepper. Stir together thoroughly and pour into a baking dish.
  3. Top with corn and remaining cheese. Bake until cheese is melted and bubbly and lightly golden brown, about 30 minutes.
  4. Serve with sour cream and chopped cilantro, if desired. Enjoy!