Cinco de Mayo Chicken Enchilada Rice Casserole

by Cindy Suelzle

Directions

  1. Precook the rice. It only takes a few minutes but have it ready.
  2. Preheat oven to 350 degrees F
  3. Toss the two cheeses together
  4. In a skillet heat oil, and saute onions and garlic till lightly aromatic - only 1 or 2 minutes.
  5. add chicken and beans to oil and lightly toast all together
  6. Add water one cup at a time till absorbed, while stirring to prevent sticking.
  7. You may not use ALL the water. Be discerning. Keep some back until after you add the salsa to determine if you still need it.
  8. Cook for 3 or 4 minutes allowing water to be absorbed, chicken to refresh and beans to thicken up. Add water as needed.
  9. Combine chili powder, cumin and tomato powder and add to the chicken bean mixture. Stir to completely mix in.
  10. Add salsa, corn, green chilies and stir to mix
  11. Add cooked rice and half the shredded cheese. Toss to distribute well.
  12. Pour into baking dish and sprinkle remaining cheese over top. If it seems a little 'wet' to you, don't worry as the corn, chicken and rice will absorb moisture in the oven.
  13. Bake for maybe 20 minutes - just until cheese is nicely melted and bubbly.
  14. Remove from heat and let it sit 5 minutes. Serve warm.
  15. optional
  16. garnish with chopped fresh cilantro and sour cream

Ingredients


Total Time:
Prep Time:
Cook Time:
30 min
10 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.