Chicken Enchilada Casserole

Taco Tuesday for week 2 of the 12 week rotation. This one is a family favorite that leave plenty of left overs for lunches all week!

Print

Chicken Enchilada Casserole

Author: Nichole Gibson

A family favorite for dinner, but also serves as an award winning potluck dish

Ingredients

• 2 cups rice, cooked
• 3 chicken breasts, shredded
• 2 cups enchilada sauce
• 16 oz refried beans
• 16 oz corn
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• Cilantro, Lime and/or Sour Cream for Garnish

Instructions

1. Preheat oven to 350
2. Combine chicken, sauce, beans, corn and half of the cheese. Add rice, mix well.
3. Pour into a casserole dish, top with remaining cheese
4. Bake 20 to 30 minutes at 350

All rights reserved for 3 Dog Urban Homestead