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Green Chicken Enchilada Rice Casserole

Andi Gleeson
  • 60 minutes
  • Serves 8

INGREDIENTS

1 cup

rice

2 cups

water

1/2 tsp

chili powder

1/4 tsp

salt

2

boneless, skinless chicken breasts (cooked and diced)

16 oz

can refried beans

16 oz

can enchilada sauce (I used green)

2 cups

frozen corn

1 cup

shredded Mexican blend cheese (or more to taste)

optional toppings: avocado slices, sour cream, salsa