With winter here, a good casserole can really hit the spot. If you love enchiladas, then you’ll definitely love this spin on the classic Mexican dish. And if your casserole dish has seen better days, you’ll find a big selection of ceramic bakeware at your local Old Time Pottery.
3 cooked chicken breasts, shredded
2 cups dry Basmati rice
2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
1 can (16 oz) refried beans (I used Old El Paso)
1 cup white cheddar, shredded
1 cup Monterey Jack cheese, shredded
1 can (11 oz) corn kernel, drained
cilantro for garnish
salt and ground black pepper to taste
1. Cook the rice. I cooked it with 4 cups of water and ¼
cup of butter.
2.Preheat oven to 350 F degrees.
3.Mix the 2 cheeses together.
4.In a large bowl mix the shredded chicken with the
enchilada sauce, refried beans and half of the cheese. Add
rice, season with salt and pepper if needed, and mix well.
Pour rice mixture into a large casserole dish. Top with
corn then with remainder of cheese.
5.Bake for about 20 to 30 minutes or until cheese melts
and is bubbly.
6.Garnish with chopped cilantro and serve warm.
This recipe and images are courtesy of Jo Cooks.