Description
A quick and satisfying Chicken Enchilada Rice Casserole layered with tender chicken, spicy enchilada sauce, and fluffy rice, all baked to perfection.
Ingredients
- 2 cups cooked rice
- 2 cups shredded chicken
- 1 can (15 oz) enchilada sauce
- 2 cups shredded cheese (Monterey Jack and cheddar)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream or guacamole for serving
Instructions
- Prepare the rice according to package directions.
- In a baking dish, combine the cooked rice, shredded chicken, enchilada sauce, and spices.
- Layer the mixture with cheese.
- Bake at 350°F (175°C) until golden brown and bubbly, about 25 minutes.
- Garnish with fresh cilantro and serve with sour cream or guacamole.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican