This hearty Chicken Rice Enchilada Casserole is much easier to make than regular enchiladas but has all the Mexican flavors you love!
Hello. Would you believe that I was at a PTA board meeting until almost 11 pm last night. 11 PM! At night! If that’s not crazy, I don’t know what is. Our PTA is big and active, paying for and managing many enrichment classes during the school day and after school, plus more event planning and fire fighting that always comes up. There’s a lot to do and a lot to talk about, so the meetings are ridiculously long. No one is to blame really because all the discussions are important. Everyone has valuable ideas, concerns, and opinions to share, but good gravy are 3+ hour monthly meetings a big commitment.
Since I had to go to a meeting, I couldn’t have my usual dinner date at home with Matt, but fortunately I had leftovers of this tasty casserole to eat with the kids. This dinner is so satisfying and good. It’s got all the Mexican flavors I love, but it’s simpler than making enchiladas. Matt is still recovering from his accident and needs pretty soft food, which is why I made this with rice instead of tortillas. I liked the rice substitution a lot, and this recipe would actually be good for using up leftover rice and/or cooked chicken when you have those on hand.
I haven’t tried it, but I also think this would work well as a freezer meal. It’s also born for potlucks because it’s crowd pleasing and easy to transport. This one will be making a repeat performance at our house very soon. I hope you enjoy it too!
Here are some other Mexican casseroles I think you’ll love too: