Chicken enchilada casserole. LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. It's cheesy, it's spicy, it's sinfully delicious.

This is a Chicken Enchilada Casserole, and it's sososososo delicious. It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy. Everything You Love About Chicken Enchiladas And Casseroles Combined Into One Tasty Dinner Dish.

Believe it or not this is a simple recipe just bearing in mind the extra ones. I think the hardest part is to find the best ingredients consequently you can enjoy the delectable Chicken enchilada casserole for your breakfast with your connections or family. You can have Chicken enchilada casserole using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken enchilada casserole

You need 3 of cooked chicken breasts, shredded.
It's 2 cup of dry Basmati rice.
Prepare 2 can of (10 oz) enchilada sauce.
You need 1 can of (16 oz) can refried beans.
You need 1 cup of white shredded cheddar cheese.
It's 1 cup of Monterey jack cheese, shredded.
Prepare 1 can of (11 oz) corn.
You need 1 of pepper to taste.

This Simple Recipe Is A Crowd Pleaser And Will Become One Of Your Weekly Dinner Rotations. We love a good casserole and this chicken enchilada casserole recipe certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. Keto enchilada casserole has all the wonderful flavors of enchiladas, without the extra carbs and gluten!

Chicken enchilada casserole instructions

Cook the rice according to package directions..
Preheat the oven to 350°F Fahrenheit..
Mix the two cheeses together..
In a large bowl mix the shredded chicken with 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..
Bake for about 20 to 30 minutes or until cheese melts and is bubbly..
Garnish with chopped cilantro and serve warm..

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