Submitted by Jennifer Rivas, Lyons
Poudre Valley Rural Electric Association member
1 1/2 to 2 pounds cooked chicken, diced or shredded
6 flour tortillas, torn into bite-sized pieces
2 cups shredded cheese (cheddar or Mexican blend)
2 cups Spanish rice (the 90-second microwaveable pouch brand works great for this)
1 (16 ounce) can red or green enchilada sauce
1 (15.25 ounce) can corn kernels, drained
1 (10 ounce) can RoTel® Diced Tomatoes and Green Chiles, drained
1/4 cup of jalapenos (optional)
Preheat oven to 400 degrees.
Place cooked chicken, tortilla pieces, cheese, rice, enchilada sauce, corn, RoTel® and jalapenos into a large bowl. Carefully mix to combine ingredients.
Pour into a lightly greased casserole dish and sprinkle with extra shredded cheese. Bake in pre-heated oven for 20 minutes or until casserole is heated through and cheese is melted.
Serves 6 to 8.
A tip from Jennifer: “Cooked and drained ground beef can be substituted for chicken.”