Chicken Enchilada Casserole with Spanish Rice and Mexican Street Corn (off the Cobb)
with Spanish Rice and Mexican Street Corn (served in the casserole)
2-Person Portion = 4 Enchiladas
4-Person Portion = 8 Enchiladas served in an aluminum 1/3 Pan
To reheat it in the oven, take plastic wrap or a lid off the dish and cover the top of the casserole dish with foil. Place the cold casserole dish with enchiladas into the oven so that the cold dish gradually heats up as the oven warms. Reheat enchiladas at 350° just until hot in the middle, for about 20-25 minutes.
*Keep all ingredients refrigerated until ready to heat and serve.