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Cheesy Chicken Enchilada Casserole with Spanish Rice

 mplzak
Prep Time
0
min.
Total Time
1
hr.
Servings

0

What You Need

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Make It

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  • --Spanish Rice--
  • In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
  • -- Casserole --
  • Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
  • In a large casserole dish, layer the ingredients in the following manner:
  • Enchilada sauce (1/3 of large can)
  • Layer of corn tortillas (1/2 package)
  • Layer of chicken and soup mixture (use half of it)
  • Layer of Kraft Cheddar Cheese (4 oz.)
  • Enchilada sauce (1/3 of can)
  • Spanish Rice (see above)
  • Layer of corn tortillas (1/2 package)
  • Layer of chicken and soup mixture (use half of it)
  • Layer of Kraft Cheddar Cheese (4 oz.)
  • Top with last third of enchilada sauce
  • Top with broken Corn Chips
  • Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

Notes

The Spanish Rice can be added to the casserole as instructed or can be set aside and used as the side dish to the meal. We like it inside the casserole, though. If using as a side dish, simply skip that layer in the process and serve rice on the side. Optional Recommended Toppings: Sour cream Fresh chopped tomato Black olives, sliced

Ratings & Reviews

138463

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