Chicken Enchilada Casserole
Servings: 6 -8 servings
Ingredients
- 3 c shredded cooked chicken or turkey
- 15 oz refried beans 1 can
- 20 oz red enchilada sauce two 10 oz cans
- 2 c cooked rice
- 15 oz whole kernel corn 1 can, drained
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon coriander
- 2 ½ c shredded cheese Sharp cheddar, Monterrey-Jack, Colby-Jack, or a blend of “Mexican” style cheeses – whatever you happen to have in your fridge, divided
Instructions
- Preheat your oven to 350 degrees.
- Combine all the ingredients, except the cheese, in a large mixing bowl.
- Lightly spray a 9x13 baking dish (or similar size) with oil.
- Spread half of the mixture in the dish. Top with 1 cup of the shredded cheese.
- Layer on the remaining mixture and top with the remaining cheese.
- Bake uncovered for 30 minutes. Allow it to rest 5 minutes before serving.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/chicken-enchilada-casserole/Nutrition
Serving: 1c | Calories: 441kcal | Carbohydrates: 24g | Protein: 31g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 108mg | Sodium: 764mg | Fiber: 3g | Sugar: 2g
