Mexican Chicken Casserole
Mexican Chicken Casserole is an easy weeknight meal that everyone loves. Layers of tender chicken, rice, and beans topped with two kinds of cheese!
In crock pot combine chicken breasts, enchilada sauce, green chiles, cumin and pepper. Cook on high for 4 hours. Take chicken breasts out of sauce and shred.
Prepare rice according to package directions with cilantro and lime juice. In bowl, combine soups, sour cream and salsa.
Preheat oven to 350 degrees. Spray bottom of 9x13 pan with cooking spray. Spread 1/2 c. of soup mixture in bottom of pan.
Layer in the following order: 1/2 of the rice (press down firmly in pan), 1 1/2 c. cheddar cheese, 1/2 of shredded chicken mixture, 1/2 can corn, 1/2 can black beans, 1/2 of soup mixture, remaining rice (press down firmly in pan), remaining shredded chicken, remaining corn, remaining black beans, remaining soup mixture.
Top with 1 1/2 c. pepper jack cheese. Bake for 35-40 minutes until heated through. Garnish as desired.
Calories: 627kcal | Carbohydrates: 53g | Protein: 39g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 1188mg | Potassium: 720mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1238IU | Vitamin C: 6mg | Calcium: 508mg | Iron: 3mg