Chicken Enchilada Rice Casserole Recipe
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Cooking tools:
- Baking dish
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spoon
- Fork
- Chef's knife
- Cutting board
Ingredients
- *Rice*
- 14 ounces dry white rice rice, (2 cups)
- 4 cups water
- 1/4 cup butter
- *Casserole*
- 1 pound cooked boneless skinless chicken breast
- 15 ounces corn, drained (1 can)
- 15 ounces refried beans (1 can)
- 8 ounces cheddar cheese, shredded, (1 cup)
- 8 ounces Monterrey jack, shredded, (1 cup)
- 10 ounces enchilada sauce (1 can)
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jalapeno, minced
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