Chicken Enchilada Rice Casserole
35 mins (cooking 35)
15 ingredients
6-8 servings
My husband is a big mexican and tex-mex food fan and I am always looking at easy ways to make something new that the kids will also like. I usually make my own enchilada sauce and have some steashed in the freezer, which I recommend everyone finding a recipe for sauce they like because it is MUCH better than canned. If you don’t want to venture into making your own (or just in a hurry) you can use your favorite canned variety. My family prefers Fritos as their crushed corn chip of choice but you can use whatever you have on hand or prefer. Also I used hominy but corn tastes just as good (I will list the substitution in the recipe.) I hope y’all enjoy it! This recipe can take on a variety of changes and additions and I am sure everyone will prefer it different, just like with enchiladas.

Categories:  <-60-mins , pasta,-rice-and-grains , rice , 3-steps-or-less , poultry , north-american , time-to-make , chicken , easy , southwestern-u.s. , main-dish , casseroles , american , meat , tex-mex ,
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Serving Size (403.5 g)
Servings 6
Amount per Serving
Calories 809.07 Calories from Fat 216.9
% Daily Value *
Total Fat 24.1g 222.47%
Saturated Fat 5.49g 164.74%
Trans Fat 0.24g %
Cholesterol 28.79mg 57.57%
Sodium 2295.32mg 573.83%
Total Carbohydrate 113.01g 226.03%
Dietary Fiber 19.29 g 462.95%
Sugars 11.35 g %
Protein 37.79g 453.42%
Vitamin A 964.37IU% Vitamin C 2.8mg%
Calcium 171.25mg% Iron 10.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
instant rice, cooked chicken, corn chips