Chicken Enchilada Casserole

This Chicken Enchilada Casserole is an easy weeknight dinner. Shredded chicken mixed with enchilada sauce, corn, cheese and rice, baked with more cheese on top makes the tastiest dinner ever!

5 from 5 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner

Cuisine Mexican

Servings

Ingredients

2 cups White rice cooked
3 Chicken breasts cooked and shredded
20 oz Red enchilada sauce
11 oz Corn kernels can, drained
2 cups Colby Jack cheese shredded
Salt and pepper to taste
Chopped parsley optional

Instructions

Preheat oven to 350° and in a large bowl combine the shredded chicken, enchilada sauce, corn and half the cheese, add salt and pepper to taste if you’d like. Mix well and pour into a 9x13 baking dish. Top with the remaining cheese.
Bake for 30 minutes or until the cheese is bubbly and melted. Top with chopped parsley or scallions(optional) and serve and enjoy!!

Video

Notes

You can prepare the chicken and rice in advance to save time.
For extra spice, add some chopped jalapeños as a garnish to this recipe.

The calorie information is an estimate. Actual nutritional values may vary depending on many factors such as: ingredients used, preparation methods, and serving sizes.

Keyword chicken enchilada casserole

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