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.
- 3 1⁄2 cups enchilada sauce
- 1 cup chicken broth
- 2 cups instant rice
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can hominy, drained and rinsed (or 2 cups frozen corn, thawed)
- 1 (15 ounce) can rotel (or diced tomatoes with green peppers)
- hot sauce (to taste)
- 3 cups cooked chicken, shredded
- 2 cups monterey jack cheese, shredded
- 1 1⁄2 cups corn chips, coarsely crushed (we prefer Fritos)
- Preheat oven to 450 degrees. Combine the enchilada sauce, broth, rice, tomatoes, beans, and hominy in a 9×13 baking dish. Season with Tabasco sauce to taste, depending on how spicy you want it. It can be left out if you do not like even mildly spicy.
- Bake for 20 minutes, remove from the oven and stir in the chicken. Sprinkle on the shredded cheese and then the crushed chips.
- Return to the oven and cook for 15 more minutes.