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Cheesy Chicken Enchilada Casserole with Spanish Rice
Cheesy Chicken Enchilada Casserole with Spanish Rice

Cheesy Chicken Enchilada Casserole with Spanish Rice

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
-- Spanish Rice --
1 cup water
2 Tbsp butter
1 cup frozen peas with carrots
2 Tbsp chili powder
1 Tbsp garlic powder
2 Tbsp minced onion
2 Tbsp chicken bouillon powder
2 cups Minute Rice
-- Casserole --
2 cans (5 oz. each) boneless chicken breast, set aside juice in sauce pan
1 can (10.5 oz.) Campbell's Cream of Chicken soup
1 large can enchilada sauce
1 package corn tortillas
1 pkg (8 oz.) Kraft Cheddar Cheese
1 cup of broken corn chips
Sour Cream (optional topping)
1 large tomato, chopped (optional)
Sliced black olives for garnish (optional)
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Let's Make It
1
--Spanish Rice--
2
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.
3
-- Casserole --
4
Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
5
In a large casserole dish, layer the ingredients in the following manner:
6
Enchilada sauce (1/3 of large can)
7
Layer of corn tortillas (1/2 package)
8
Layer of chicken and soup mixture (use half of it)
9
Layer of Kraft Cheddar Cheese (4 oz.)
10
Enchilada sauce (1/3 of can)
11
Spanish Rice (see above)
12
Layer of corn tortillas (1/2 package)
13
Layer of chicken and soup mixture (use half of it)
14
Layer of Kraft Cheddar Cheese (4 oz.)
15
Top with last third of enchilada sauce
16
Top with broken Corn Chips
17
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.
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