Cheesy Chimichanga Casserole
Directions
- 1Make some regular rice.
- 2Add a packet of taco seasoning to the rice.
- 3Add some frozen corn to the rice.
- 4Add a little bit of enchilada sauce to the rice.
- 5Add some drained and rinsed black beans to the rice.
- 6Mix well all ingredients.
- 7Shred rotisserie chicken or leftover chicken.
- 8Add one can of drained rotel and some more enchilada sauce to the chicken.
- 9Stir well.
- 10Add the rice mixture to a 9x13 baking dish.
- 11Add cheese to tortillas.
- 12Add chicken and rotel mixture to tortillas.
- 13Wrap tortillas up and place them seam side down in the baking dish on top of the rice.
- 14Add the rest of the enchilada sauce.
- 15Bake at 375 for about 15 minutes.
- 16Pull it out, top it with cheese and bake it for another 10 minutes.
- 17Add toppings (lettuce, green onions, sour cream and hot sauce) and serve.
Ingredients
- 1 cup cooked rice
- 1 packet taco seasoning
- 0.5 bag frozen corn
- 1 can rinsed black beans
- 1 small can enchilada sauce
- 1 rotisserie chicken or leftover chicken
- 1 can rotel
- 1 small can enchilada sauce
- 1 shredded cheese
- 6 tortillas
- 1 can enchilada sauce
- 1 shredded cheese
- 1 lettuce
- 1 green onions
- 1 sour cream
- 1 hot sauce
Equipment
9x13 baking dishbowlcutting boardforkspoon