Chicken Enchilada Rice Casserole

Name: Chicken Enchilada Rice Casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 3 boneless skinless chicken breasts; 2 cups dry Basmati rice; 4 cups water; 1 tbsp butter; 20 ounces enchilada sauce; 1 can refried beans; 2 cups Mexican blend shredded cheese; 1 red bell pepper, diced; 4 green onions, chopped; 1 tbsp chili powder; 1/2 tsp cumin; 1 cup frozen corn; cilantro, for garnish, optional

“Chicken Enchilada Rice Casserole might be a good recipe to expand your main course recipe box. For $1.2 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 15g of protein, 6g of fat, and a total of 262 calories. This recipe serves 12. 1 person were glad they tried this recipe. It is a good option if you're following a gluten free diet. Head to the store and pick up chili powder, basmati rice, butter, and a few other things to make it today. It is perfect for Autumn. It is a budget friendly recipe for fans of Mexican food. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is not so great. Similar recipes are Chicken and Rice Enchilada Casserole, Chicken Enchilada Rice Casserole, and Chicken Enchilada Rice Casserole.”

total: 1 h 15 min
effort: Easy
serves: 12
ratings: New

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Ingredients

Serves 12

Chicken breasts3
Basmati rice2 cups
Water4 cups
Butter1 tbsp
Enchilada sauce20 oz
Refried beans1 can
Mexican blend cheese2 cups
Bell pepperdiced1
Green onionschopped4
Chili powder1 tbsp
Cumin½ tsp
Corn1 cup
Cilantrooptional · for garnish12 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 1 h 15 min

1
Preheat oven to 35
2
Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through.
3
Let cool in pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks.Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.Keep oven preheated at 35

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