Saturday, September 19, 2015

chicken enchilada rice casserole... 50 minutes

the goods:

1 rotisserie chicken, breast meat removed and shredded, carcass discarded
2 cups basmati rice
2 cans (10 ounces each) red enchilada sauce
1 can (16 ounces) refried beans
1 cup shredded white cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (11 ounces) corn kernels
sour cream, chopped tomatoes, chopped avocado, and cilantro, for serving

Cook rice according to package instructions using 4 cups water and 1/4 cup butter. 
Preheat oven to 350 degrees. Combine the two cheeses.

In a large bowl mix the shredded chicken with the enchilada sauce, refried beans, and half the cheese. Add rice, season with salt and pepper and mix well. Pour mixture into a casserole dish. Top with corn and sprinkle with remaining cheese.
Bake for 20-30 minutes or until cheese melts and is bubbly. 
Garnish with cilantro. Serve with sour cream, chopped tomatoes, chopped avocado, and additional cilantro.

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