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Chicken Enchilada Casserole Recipe
Prep Time
15
mins
Cook Time
45
mins
Total Time
1
hr
Course:
Freezer
Servings:
6
Ingredients
3
cooked chicken breasts
shredded
2
cups
dry Basmati rice
2
cans
10 oz each Enchilada sauce
1
can
16 oz refried beans
1
cup
white cheddar
shredded
1
cup
Monterey Jack cheese
shredded
1
can
11 oz corn kernel, drained
cilantro for garnish
optional
salt and ground black pepper to taste
Instructions
Label a 9x13 freezer container with date, name and cooking instructions.
Cook the rice, I cooked it with 4 cups of water and ¼ cup of butter.
Mix the 2 cheeses together.
In a large bowl mix the shredded chicken with the 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.
Place lid on top and place in freezer.
When ready to cook, remove the lid and place in a preheated 350 degrees oven for 45 minutes.
Garnish with chopped cilantro and serve warm.
Serve immediately.