Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken enchilada casserole. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken enchilada casserole is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Chicken enchilada casserole is something that I’ve loved my entire life.

LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. It's cheesy, it's spicy, it's sinfully delicious. This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled.

To begin with this recipe, we have to first prepare a few components. You can cook chicken enchilada casserole using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken enchilada casserole:

1. Get 3 cooked chicken breasts, shredded
2. Make ready 2 cup dry Basmati rice
3. Get 2 can (10 oz) enchilada sauce
4. Prepare 1 can (16 oz) can refried beans
5. Prepare 1 cup white shredded cheddar cheese
6. Make ready 1 cup Monterey jack cheese, shredded
7. Take 1 can (11 oz) corn
8. Get 1 pepper to taste

Tex-Mex chicken enchilada casserole is a delicious dinner main when you are craving Southwestern-style comfort food without the notorious gut-busting casserole calories. This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Keto enchilada casserole has all the wonderful flavors of enchiladas, without the extra carbs and gluten!

Instructions to make Chicken enchilada casserole:

1. Cook the rice according to package directions.
2. Preheat the oven to 350°F Fahrenheit.
3. Mix the two cheeses together.
4. In a large bowl mix the shredded chicken with enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
5. Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
6. Garnish with chopped cilantro and serve warm.

To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Keto enchilada casserole has all the wonderful flavors of enchiladas, without the extra carbs and gluten! Delicious, hot and bubbly keto chicken enchilada casserole has all the flavor of traditional. Here's a perfect entire symphony of favors from diced/shredded chicken layered w/ shredded Colby Jack cheese. An easy to prepare chicken enchilada casserole with only five ingredients.

So that is going to wrap it up with this exceptional food chicken enchilada casserole recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!