The other day I found myself with an extra pound of shredded chicken and figured what the hell, I’ll make a casserole for the first time! I can’t STAND the taste of leftover chicken, but if you slather anything in enough enchilada sauce and cheese it can’t be bad… Right?
Spoiler: it is decidedly amazing.
1 lb Shredded Chicken (I baked chicken tenders at 400* for 30 minutes the night before, shredded it and kept it in the fridge. For seasoning, I did a southwest blend!
1 1/2 Cups Enchilada Sauce
1 Pouch Spanish or Taco Rice
1/3 Cup Light Sour Cream
1 Cup Shredded Cheddar Cheese
2 Tsp Garlic Powder
1/2 Tsp Salt
1/4 Tsp Pepper
4 Oz Green Chiles, Diced
1 TSP Smoked Paprika
Preheat oven to 400*. Combine the spices, 1 cup enchilada sauce, green chiles, and sour cream with a whisk. Toss in chicken and stir until coated. Use remaining 1/2 cup enchilada sauce to line the bottom of a glass baking dish, adding dry rice packet next. Spoon chicken mixture on top of rice, and sprinkle cheese evenly on top. Bake at 400* for 30 minutes or until rice is fully cooked.
Serve with sliced avocado on top, or tear leaves off of a head of lettuce to make lettuce wraps! You can easily make this recipe keto by buying keto-friendly enchilada sauce.
Do you have any favorite casserole recipes? I’d love to hear what they are! I need more recipes like this in my back pocket for busy days.