I bet you thought I had hit on every enchilada recipe possible and run clean out of ideas but that just isn’t so. My ideas are never ending when it comes to the rock stars of the Tex-mex world!
So here is this chicken and rice bake with black beans and corn all held together by an easy homemade enchilada sauce and a crunchy tortilla topping.
It’s cheesy and hearty and promises to satisfy your strongest Tex-mex cravings.
The homemade enchilada sauce starts with onion and garlic, a little flour, chicken broth and tomato sauce plus lots of chili powder for seasoning. Cayenne pepper is optional for those who like it hot and spicy. And I do.
This is a great way to reinvent your chicken leftovers and rice too. If you don’t have leftovers you can use a rotisserie chicken and minute rice to save time. Or just bake off a couple chicken breasts while you prep the rest of the ingredients.
Everything is mixed together and poured into a baking dish, topped with crushed chips and cheese then baked until hot, golden and bubbly. It’s like getting two for one because the topping is kind of like nachos.
Plain and simple, it’s positively dreamy as far as casseroles go.
Everyone will love it!
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