Chicken Enchilada Rice Casserole

Recipe by Maiden77
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3 12
    cups enchilada sauce
  • 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 12
    cups corn chips, coarsely crushed (we prefer Fritos)
Advertisement

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.
Advertisement