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Chicken Enchilada Casserole

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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  • 2 cups rice, cooked
  • 1 can of corn, drained
  • 1 can refired beans
  • 10 oz red enchilada sauce
  • 2 cans cooked chicken
  • 1 cup monterey jack cheese

Directions
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  1. Preheat oven to 350 F.
  2. Mix chicken, enchilada sauce, beans 1/2 cup cheese, rice, salt and pepper.
  3. Pour into dish, top with corn and remaining cheese.
  4. Bake for 20 minutes.