Ingredients:
2 cups cooked rice (use white, brown, or Mexican)
1 can whole kernel corn
1 can black beans, drained & rinsed
1 Rotisserie Chicken, shredded
1 – 15oz enchilada sauce
1 red pepper, diced
1 small can of mild green chilies
1 small bunch of fresh green onions
2 cups shredded mozzerella cheese
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
s&p to taste
1-2 cups shredded lettuce
1 tomato, chopped
Optional Toppings:
sour cream, tortilla chips or Fritos, sliced black olives
Directions:
- Heat oven to 375 degrees. Spray 13×9 inch baking dish with cooking spray.
- Cook rice.
- In large bowl, stir in rice, corn, beans, chicken, enchilada sauce, bell papper, half the cillantro, other seasonings, and 1 cup of cheese until well blended. Spread in baking dish.
- Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese, shredded lettuce, tomato and green onions. Serve with sour cream , chips, and olives as desired.
