Chicken Enchilada Rice Casserole

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 cups long grain rice (uncooked, such as Basmati)

2 chicken breasts (cooked and shredded, about 1½ lbs)

20 ounce red enchilada sauce

16 ounce refried beans

1 cup white cheddar (shredded)

11 ounce corn kernel (drained, 1 can)

1 cup Monterey Jack cheese (shredded)

¼ teaspoon salt

¼ teaspoon black pepper (freshly ground)

1 tablespoon fresh cilantro (or parsley for garnish)

Directions

Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.

Prep the oven: Preheat oven to 350°F.

Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9x13-inch casserole dish. Top with remainder of cheese.

Bake: Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.

Garnish and serve: Garnish with chopped cilantro and serve warm.

Nutrition

• Calories: 204 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 36 mg
• Sodium: 866 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 14 g