Chicken Enchilada Rice Casserole
Chicken Enchilada Rice Casserole. This comforting rice casserole is loaded with hearty bits of chicken, green enchilada sauce, cheese and tender bits of mexican rice.
- 2 cups shredded chicken
- ¼ cup water
- 4 tbsp taco seasoning
- 5 cups mexican rice cooked
- 1 4 ounce can olives
- ½ cup green onion chopped
- 1 (15 ounce can) black beans
- ½ cup cilantro chopped
- 1 cup green chile enchilada sauce
- 2 cups Monterey Jack cheese shredded
Preheat oven to 375°F
In medium pan cook the chicken with the water and taco seasoning over medium heat until heated through.
Prepare the mexican rice.
Combine the chicken, rice, green onion, cilantro, beans, and 1 cup of cheese into a casserole dish (I used a 9x11). Stir until mixed.
Pour the green chile enchilada sauce over the top and cover with foil.
Bake at 375°F for 20 minutes. Remove the foil, sprinkle with the remaining cheese and bake uncovered for an additional 10 minutes.
Serve and enjoy with some tomato, avocado, and sour cream.
If cooking chicken to shred heat a medium size pan over medium heat. Drizzle with extra virgin olive oil. Add the chicken and sprinkle with salt and pepper. Cook for about 5 minutes then turn to cook the other side. Pour about 2-3 cups of water into the pan, cover with a lid and allow to cook for about 15 minutes until chicken is cooked through. Remove and chicken will easily shred.
Recipe can be halved and baked in an 8x8 baking dish.
Calories: 169kcal | Carbohydrates: 1g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 288mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 2mg | Calcium: 219mg | Iron: 1mg