Cheesy Enchilada Casserole Recipe

Name: Cheesy Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box yellow rice; 1 packages mission soft tortilla; 1 can black beans; 1 can corn; 1 can caso blanca cheese; 1 packages shredded cheese; 1 3/4 cup chicken broth; 2 cup water; 2 tbsp butter; 5 boneless skinless chicken

Servings: persons

1 box yellow rice
1 packages mission soft tortilla
1 can black beans
1 can corn
1 can caso blanca cheese
1 packages shredded cheese
1 3/4 cup chicken broth
2 cup water
2 tbsp butter
5 boneless skinless chicken

1
First boil chicken, put in freezer.
2
Put yellow rice in sauce pan with water, butter, and chicken broth.
3
Boil until all liquids are soaked in.
4
Take chicken out of freezer and shredded going with grain.
5
Mix your now shredded chicken with yellow rice and the can of blanca cheese.
6
Drain corn and black beans in collider warm in microwave for a few minutes.
7
Then mix into mixture.
8
Next line casserole dish with soft tortillas
9
Layer accordingly, tortilla, mixture, shredded cheese, tortilla, mixture, shredded cheese.

1341

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box yellow rice, 1 packages mission soft tortilla, 1 can black beans, 1 can corn, and more.

Yes, Cheesy Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Enchilada Casserole

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