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

  1. Pre-heat the oven to 350 F. Shred the rotisserie chicken.
  2. Cook the Spanish rice (directions on package).
  3. 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.
  4. Next, add the rotisserie chicken mixture and top with half of the shredded cheese. Bake until bubbly.
  5. Serve and garnish with listed condiments.
Category:

2 Reviews

  1. Gary

    Best dish ever

    Star
  2. Ruth Cilke

    Very tasty casserole. Would make a good potluck dish.

    Star

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