Chicken Enchilada Rice Casserole

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 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.
• 2 bake for 20 minutes, remove from the oven and stir in the chicken. sprinkle on the shredded cheese and then the crushed chips.
• 3 return to the oven and cook for 15 more minutes.