Everybody at my house likes this casserole. It’s mild for the kiddos (or you can crank up the heat for a different crowd), it’s topped with crunchy corn and creamy cheese, and we like to eat it with tortilla chips on the side (sometimes crumbled on top) for some added texture. It’s super easy, with simple ingredients and minimal prep work. I cooked some extra chicken for this recipe the night before, so that made it even quicker to throw together when I was short on time yesterday. It’s a winner in my book, and I bet you could freeze it after you assemble it. It makes a lot, so this would be a good one to eat some now and save the rest for later (or save individual portions).
3 c. cooked chicken, shredded (ever shredded your cooked chicken in the stand mixer? You should try it!)
2. c. Basmati Rice (cooked using package instructions)
2 cans (10 oz. each) Enchilada sauce (Old El Paso is good)
1 can (15 oz.) refried beans (again, Old El Paso)
1 c. white cheddar, shredded
1 c. Monterey Jack cheese, shredded
1 can (11 oz.) corn kernels, drained
Salt and pepper to taste
Cilantro for garnish
Cook your chicken (or use pre-cooked rotisserie chicken) and your rice. I added 2-3 tbsp. of butter to my rice.
While that’s cooking, preheat your oven to 350° and shred your cheeses. Mix them together and set aside.
In a large mixing bowl, combine your beans and enchilada sauce. Add the shredded chicken, rice, and one cup of the mixed cheeses. Finish it off with your salt and pepper and then mix it all up.
Pour your chicken and rice mixture into a large casserole dish and top with the can of drained corn and the remainder of your cheeses. Bake, uncovered, for 20-30 minutes, until the cheeses are melted and bubbly.
Garnish with cilantro and serve with some tortilla chips!
Recipe courtesy of Jo Cooks.
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