Prep:  10 minutes
Cook:  35 minutes
Serves:  8
Average: 3.7 (162 votes)
Recipe by: Foodbank
Support the brands that support Foodbank. This Mexican casserole is made with SunRice.
Credit: Whisk Media Group

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Mexican Chicken and Rice Casserole
  1. Preheat oven 180°C. Grease a 10 cup capacity baking dish
  2. Cook rice according to packet instructions, swapping the water for the chicken stock
  3. In a medium sized bowl, combine cooked rice, chicken, beans, enchilada sauce, sour cream, shallots and 1 cup of the cheese. Pour into a baking dish. Cover with foil and bake for 20 minutes
  4. Remove the foil and sprinkle over the remaining cheese. Return the casserole to the oven and bake for a further 5-10 minutes or until cheese is completely melted and golden
  5. Top with extra shallots and serve immediately
Tips & Hints:
  • You can spice things up by adding some chopped jalapeños on top of the casserole after baking
  • We used Old El Paso™ Mexe-Beans and Old El Paso™Enchilada Sauce in this recipe
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Mexican chicken and rice casserole.
Carol Cranes
2 years 8 months ago
I will be trying this recipe as soon as I can have visitors. As I live alone I would rather wait until I can share, which hopefully will not be too much longer. When I have made it I will let you now how it went.