MI Coop Kitchen

Chicken Enchilada Bake

Thumb Electric Cooperative  
45 minutes
Prep: 20 minutes | Cook: 30 minutes | Servings: 6

Ingredients

  • 1 Rotisserie chicken
  • 1 can enchilada sauce (spice per your family’s preference)
  • 1 package Spanish rice
  • 1 (15-ounce) can back beans
  • 1 (15-ounce) can corn
  • 1 (15-ounce) can Rotel tomatoes, optional
  • shredded fiesta blend cheese
  • sour cream
  • Chipotle Tobasco
  • sliced avocado/guacamole, optional
  • Directions

Pre-heat the oven to 350 F. Shred the rotisserie chicken. Cook the Spanish rice (directions on package). Mix the chicken, corn, black beans, tomatoes (optional), enchilada sauce and 1/2 the cheese. In a 9×13 pan, evenly spread the Spanish rice. Next add the rotisserie chicken mixture and top with half of the shredded cheese. Bake until bubbly. Serve and garnish with listed condiments.

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One Review

  1. Gary

    Best dish ever

    Star

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