Ingredients for Chicken Enchilada Rice Casserole
- 1 ½ cups enchilada sauce (homemade or canned)
- Chicken Broth
- Instant Rice
- Black Beans
- 1 (15 ounce) can hominy OR 1 ½ cups cooked corn
- Rotel
- Hot Sauce
- Cooked Chicken
- Monterey Jack Cheese
- Corn Chips
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How to Make Chicken Enchilada Rice Casserole
- Preheat oven to 450°F (232°C).
- In a large bowl, combine 1 ½ cups of your favorite enchilada sauce, 1 cup chicken broth, 1 ½ cups cooked rice, 1 (14.5 ounce) can diced tomatoes, undrained, 1 (15 ounce) can of beans (drained and rinsed), and 1 (15 ounce) can of hominy (or 1 ½ cups cooked corn – see substitutions in ingredients).
- Stir in Tabasco sauce to taste (start with ½ teaspoon and adjust to your desired spice level). Omit if you prefer a milder dish.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 20 minutes.
- Remove from oven and gently stir in 2 cups cooked and shredded chicken.
- Sprinkle 2 cups shredded cheddar cheese (or your preferred Mexican blend) evenly over the chicken.
- Top with 2 cups crushed Fritos corn chips (or your preferred corn chips).
- Return to the oven and bake for an additional 15 minutes, or until heated through and bubbly and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
43g
Fat
43g
Carbs
21g
