Chicken & Rice Enchilada Casserole

Prep Time 10 mins

Total Time 10 mins

Cooking Method: Baking

Cuisine: Mexican

Courses: Main Course

Difficulty: Beginner

Servings: 8

Calories: 491

Best Season: Suitable throughout the year

Dietary: Gluten Free

Ingredients

1 1/4 cup jasmine rice (uncooked)
1 1/2 lb chicken (shredded & cooked. You can buy precooked & shredded chicken from trifecta!)
25 oz enchilada sauce (I use the red enchilada sauce by Siete.)
16 oz beans (refried. I use the brand Siete. I like the black kind!)
15 oz corn (drained)
1/2 cup fiesta cheese (shredded)
3/4 cup cheddar cheese (shredded)
salt (to taste)
pepper (to taste)

Instructions

1
Cook the rice in a rice cooker or on the stove according to your package directions.
2
Preheat oven to 350°F. Spray a 9x13 glass baking dish with nonstick spray.
3
In a large bowl, combine the cooked rice, chicken, enchilada sauce, refried beans, corn, half the cheese, and salt & pepper to taste.
4
Pour mixture into your casserole dish. Top with reserved cheese. Bake for 20-25 minutes and enjoy!

Nutrition Facts

Servings 8

Serving Size 1/8th casserole

Amount Per Serving
Calories 491kcal

% Daily Value *
Total Fat 12.5g20%
Saturated Fat 3.6g18%
Cholesterol 85.4mg29%
Sodium 702.8mg30%
Total Carbohydrate 51.9g18%
Dietary Fiber 5.5g22%
Sugars 8.6g
Protein 36.9g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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Please note that my nutrition label is approximate and can have slight rounding.

Keywords: gluten free, enchiladas, chicken, chicken recipes, chicken enchiladas, siete foods, healthy chicken recipes, healthy enchiladas, casserole