March 28, 2016
Comfort Food, Dinner, Main Dish,
Casseroles, Poultry, Chicken, Rice, Cooking With Condensed Soup, Easy/Beginner Cooking, Fall/Autumn, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Cooked Chicken or Beef, Cooked Chicken more
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"Like Mexican food? Then you’ve gotta make this, it's full of classic Mexican flavors and makes an easy weeknight meal, it doesn’t get any easier than this. Make this awesome meal for your family that they will L-O-V-E IT, mine sure did!"
Prepare rice according to package instructions, replacing the water with the chicken stock.
Preheat oven to 350F.
Spray a 9 x 13 inch baking dish with cooking spray. Spread the refried beans over the bottom of the baking dish.
In a large bowl, combine the cooked rice, cubed chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cream cheese, green onions and half (8 ounces) of the shredded cheese in a large bowl. Spread on top of the refried beans.
Cover with foil and bake for 35 minutes. Remove the foil and sprinkle on the remaining half of cheese. Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.
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I made this for Cinco De Mayo to accompany the main dish. It was absolutely delicious and used the leftover for breakfast with egss and tortillas.
If you love authentic Mexican food then you will really love this. Although to be honest, I am not an expert on what exactly authentic Mexican food is, but this is pretty darn good! I would recommend wrapping this in a burrito shell. Fantastic!!!