Chicken and Rice Enchilada Casserole

This cheesy, savory, and easy chicken enchilada casserole uses leftover chicken, and is ready in just 35 minutes!  It’s completely customize-able too!

My absolute favorite way to make this casserole is to use leftover Tequila Lime chicken. You’ll love the hints of spice and incredible flavor it lends the casserole!  But if you don’t have any of that, or would prefer another kind of chicken… the sky is the limit.  You can poach it, season it any way you want and bake it, saute it, even slow cook it.  In an absolute pinch, you can even make this with canned chicken.  Granted, that’s not my preferred method, but if it’s all you have, it’ll work

You can also play around with the mix-ins for this enchilada casserole.  I chose to go with seasoned black beans, green chiles, and corn, but there are definitely other choices!

Other Mix-In options for this Enchilada Casserole:

• Swap out the black beans for refried beans
• Omit the beans all-together
• Add in some sauteed onion
• Add in some chopped jalapeno
• Add in some roasted poblano peppers.
• Add a can of diced tomatoes and green chiles (drained)

INGREDIENTS

• 2 cooked chicken breasts, shredded (I highly recommend Tequila Lime chicken)
• 1 bag Success boil in bag white rice (about 1 1/2 - 2 cups cooked rice)
• 1 batch homemade enchilada sauce (or 1 1/2 cans of store-bought sauce)
• 1 can (16 oz) seasoned black beans, drained and rinsed
• 1 cup shredded Mexican cheeese blend, divided
• 1 cup shredded Monterey Jack cheese, divided
• 1 can (11 oz) Mexican blend corn, drained
• 1 can (11 oz) yellow corn kernels, drained
• 1 can (4.5oz) green chiles
• Cilantro for garnish
• Sliced green onions, for garnish
• salt and black pepper to taste

INSTRUCTIONS

1. Boil the rice according to package directions, then set aside.
2. Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
3. Mix the two cheeses together and set aside.
4. To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, 1/2 of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
5. Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
6. Bake for 20-30 minutes, until cheese is bubbly and melted.
7. To serve, sprinkle with sliced green onions and minced cilantro.

Note : (source)

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