Chicken Enchilada Rice Casserole
- Reviews 2
Ready In: 35 mins
Serves: 6-8
Ingredients
- 3 1⁄2 cups enchilada sauce
- 1 cup chicken broth
- 2 cups instant rice
- 1 (15 1/2ounce) 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)
Directions
- 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.
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