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Mexican chicken and rice casserole

Alida Ryder, Simply Delicious
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Left-over cooked chicken

1

Chillies

1

Coriander, fresh

2

Garlic cloves

1

Onion

1 can

Tomatoes

4 cups

Vegetables

1

Guacamole

4 cups

Rice, cooked

1 tbsp

Enchilada spice

2

Salt & pepper

1 cup

Feta cheese

1 cup

Mozzarella, grated