Chicken Enchilada Casserole
Need a simple dinner recipe that is ready in less than 30 minutes, look no further. This Chicken Enchilada Casserole is simple to make and full of flavor
Servings: 8 servings
Ingredients
- 2 cups Instant rice (cooked according to box instructions)
- 2 cups Chicken (cooked and shredded)
- 1 can Corn (drained)
- 28 oz Enchilada sauce (red)
- 2 cups Shredded Mexican blend cheese (divided)
- 1/2-1 cup Sour cream (for topping)
Instructions
- Start by cooking rice according to package directions. Preheat oven to 375 degrees.
- Combined cooked rice, cooked chicken, corn, enchilada sauce, and 1 cup of cheese and mix well. Add this to a casserole dish. Top with remaining cheese.
- Bake for 15-18 minutes until cheese is melted. Serve topped with sour cream.Optional garnish: Fresh diced cilantro.
Video
Notes
Recipe Tip:
This recipe calls for cooked and shredded chicken. If you want to save time for recipes like this then check out my recipe for all-purpose slow cooker chicken.
You can make chicken once and use it for recipes for the entire week. I love using it for salads or soups for quick lunch and tossing it in casseroles like this for dinner.
Freezing Chicken Enchilada Casserole:
To freeze this recipe follow directions until step 2. Making sure chicken and rice is cooked still and everything mixed together well.
Place the casserole in a freezer friendly aluminum casserole dish. Cover tightly and then place in the freezer.
Freeze for 2-3 months then place in the fridge to thaw overnight when you are ready to cook. Once thawed then cook according to directions.
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 26g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 1078mg | Potassium: 75mg | Fiber: 2g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 2.3mg | Calcium: 207mg | Iron: 2.3mg