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Enchilada Casserole - Our Kind of Wonderful

Enchilada Casserole

This Enchilada Casserole is so, so easy and actually delicious. We prefer it on day 2, as the flavors have had more time to mesh. With 3 kids and working a ton casseroles, which I used to scoff at having too often, have become a pretty big staple. The best parts? The kids love it, pretty sure it’s D’s favorite meal, and it reheats super well. 

Enchilada Casserole - Our Kind of Wonderful

Ingredients

2 cups rice, cooked
2 cups shredded Mexican blend cheese
3 chicken breasts, cooked and shredded
20 oz enchilada sauce
16 oz refried beans
14.5 oz whole kernal corn
1/4 tsp. black pepper
cilantro, for garnish
sour cream, for serving
salsa, for serving
guacamole, for serving

Instructions

1
Preheat the oven to 350 degrees.
2
Cook your rice - set aside.
3
4
In a large bowl mix the shredded chicken with the enchilada sauce, refried beans, corn and half of the cheese. Add rice and mix it all togethrl.
5
Pour rice mixture into a large casserole dish. Top with the remaining cheese.
6
Bake for about 20 to 30 minutes or until cheese melts and is bubbly. Top with chopped cilantro, and serve with sour cream, salsa, and guacamole if desired
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