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Chicken Enchilada Rice Casserole

Joanna Cismaru, Jo Cooks
  • 50 minutes
  • Serves 12

INGREDIENTS

3

Chicken breasts, cooked and shredded

1

Cilantro

11 oz

Corn, kernel

16 oz

Refried beans

2 cups

Basmati rice

1/4 tsp

Black pepper, freshly ground

1/4 tsp

Salt

1 cup

Cheddar, white

1 cup

Monterey jack cheese

20 oz

Enchilada sauce

6 people Recommend This Recipe