Chicken Enchilada Casserole
hello everyone ! Whenever I bring something home cooked to work or anywhere I often get asked “how’d you make that” Sooo whenever I whip something up for my boys I will be documenting how I made it and all the ingredients.
Soooo tonight for dinner I made chicken enchilada casserole. I am a big fan of casserole because it feeds my entire family for like 2 days lol
-4 cooked chicken breasts fillets and then shredded
-2 cups dry Jasmine rice
-1 cans (19 oz) Enchilada sauce (I used Old El Paso)
-1 can (16 oz) refried beans (I also used Old El Paso)
-1 cup white cheddar, shredded
-1 cup Monterey Jack cheese, shredded
-1 can (11 oz) corn, and drained
-cilantro for garnish
-salt, ground black pepper, adobo and Sazon Goya for taste
-Cook the rice. I cooked it with 3 cups of water and about 1/4 cup of butter.
-Preheat oven to 350 F degrees.
-In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. —Add rice, season with salt,pepper, adobo and 1 packet of Sazon Goya , and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
-Bake for about 25 minutes or until cheese melts and is bubbling.
-Garnish with chopped cilantro and enjoy !