Chicken Enchilada Casserole
Created by dienia b on October 8, 2022
- Servings: 8
- Prep Time: 5m
- Cook Time: 40m
- Recipe #39651
Ingredients
- 28 ounces cooked white rice,(4 cups)
- 1½ pounds cooked boneless skinless chicken breast, shredded
- 1 can(20 ounces )red enchilada sauce
- 1 can(16 ounces )refried beans
- 8 ounces cheddar cheese, shredded
- 1 can(15 ounces) corn , drained
- 1/8 cup black olives, sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Garnish:
- 8 ounces Monterey Jack cheese, shredded
- 1 tablespoon fresh cilantro, minced
- 1 tablespoon fresh parsley , minced
How to Make
-
Step 1: Preheat oven to 350 degrees
-
Step 2: Pam spray 9x13 casserole
-
Step 3: In bowl combine all ingredients except garnish
-
Step 4: Season to taste
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Step 5: Pour into casserole
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Step 6: Cover bake 30 minutes
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Step 7: Uncover sprinkle on garnish
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Step 8: Bake 10 minutes until hot and bubbly
Nutritional Facts
- Serving Size: 1 (640 g)
- Calories 999.5
- Total Fat - 23 g
- Saturated Fat - 10 g
- Cholesterol - 298.3 mg
- Sodium - 1364.7 mg
- Total Carbohydrate - 72 g
- Dietary Fiber - 9.6 g
- Sugars - 7 g
- Protein - 120.6 g
- Calcium - 586.6 mg
- Iron - 5 mg
- Vitamin C - 9 mg
- Thiamin - 0.4 mg