Ingredientes para Mexican Chicken Rice Bake
- 8 ounces cottage cheese
- 8 ounces softened cream cheese
- 1/2 cup sour cream
- not found in recipe
- not found in recipe
- 1/4 teaspoon garlic powder
- 1 (10 ounce) can diced tomatoes and green chilies
- 2 cups cooked chicken (shredded or diced)
- 1/2 cup shredded Monterey Jack cheese
- 2 cups cooked rice
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 1/2 cups crushed tortilla chips
- 1 (15 ounce) can black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
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Cómo preparar Mexican Chicken Rice Bake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 8 ounces of softened cream cheese, 8 ounces of cottage cheese, and 1/2 cup of sour cream. Blend until completely smooth using a hand mixer or blender.
- Add 2 cups of cooked chicken (shredded or diced), 2 cups of cooked rice, 1 (15 ounce) can of black beans (drained and rinsed), 1 (10 ounce) can of diced tomatoes and green chilies (undrained), 1 cup of shredded cheddar cheese, 1/2 cup of shredded Monterey Jack cheese, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of garlic powder to the cream cheese mixture. Stir until well combined.
- Pour the mixture into a greased 2-quart shallow baking dish.
- Top with 1 1/2 cups of crushed tortilla chips.
- Bake for 25-30 minutes, or until heated through and bubbly. Let stand for 5-10 minutes before serving.
Información nutricional (Aproximado por ración)
Sodio
59 g
Azúcar
15g
Grasa
79g
Carbohidratos
17g
