Chicken Enchilada Rice Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
• In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Steps:

• Preheat oven to 350 degrees Fahrenheit. Cook rice with 4 cups of water and 1/4 cup of butter. Next, mix the cheeses together. In a large bowl mix chicken with enchilada sauce, refried bean and half of the cheese. Add rice, season and salt and pepper if needed, and mix well. Pour rice mixture into large casserole dish. Top with corn then remaining of cheese. Bake for 20 to 30 mins or until cheese melts and bubbly. Garnish with cilantro.

Steps:

• Preheat oven to 450 degrees. Combine the enchilada sauce, broth, rice, tomatoes, beans, and hominy in a 9×13 baking dish. Season with Tabasco sauce to taste, depending on how spicy you want it. It can be left out if you do not like even mildly spicy.
• Bake for 20 minutes, remove from the oven and stir in the chicken. Sprinkle on the shredded cheese and then the crushed chips.
• Return to the oven and cook for 15 more minutes.

Steps:

• Cook the rice according to package directions. I cooked it with 2 cups of water and 2 Tablespoons 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 an 8x8 casserole dish. Top with corn then with remainder of cheese. Bake for about 15 - 20 minutes or until cheese melts and is bubbly. Garnish with chopped cilantro and serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
• Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
• Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!