Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

Health Rating
Prep Cook Ready in Servings
20 min 30 min 50 min 12


1 cup, shredded Cheddar cheese (white)
2 1/2 cup shredded Chicken breast, roasted
1 tbsp Cilantro (coriander) (chopped, optional garnish)
2 can (10oz) Enchilada sauce, canned
1 cup shredded Monterey jack cheese
1 can (15oz) Refried beans, canned
1 tsp Salt and pepper
1 can (11oz) Sweet corn, canned, drained
2 cup White rice, long-grain, dry


Cook the rice with 4 cups of water and ¼ cup of butter.

Preheat oven to 350 F degrees.

Mix the 2 cheeses together.

In a large bowl mix the shredded chicken with the 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.

Bake for about 20 to 30 minutes or until cheese melts and is bubbly.

Garnish with chopped cilantro and serve warm.


Nutrition Facts

Per Portion

Calories 314
Calories from fat 80
Calories from saturated fat 42
Total Fat 8.9 g
Saturated Fat 4.7 g
Trans Fat 0
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.6 g
Cholesterol 56 mg
Sodium 677 mg
Potassium 308 mg
Total Carbohydrate 35 g
Dietary Fiber 2.1 g
Sugars 1.5 g
Protein 22.9 g

Dietary servings

Per Portion

Grain 0.9
Meat 0.6
Meat Alternative 0.2
Milk Alternative 0.4
Vegetables 0.5

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada