Cheesy Chimichanga Casserole

35 mins
Serves 6
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Directions

  1. 1Make some regular rice.
  2. 2Add a packet of taco seasoning to the rice.
  3. 3Add some frozen corn to the rice.
  4. 4Add a little bit of enchilada sauce to the rice.
  5. 5Add some drained and rinsed black beans to the rice.
  6. 6Mix well all ingredients.
  7. 7Shred rotisserie chicken or leftover chicken.
  8. 8Add one can of drained rotel and some more enchilada sauce to the chicken.
  9. 9Stir well.
  10. 10Add the rice mixture to a 9x13 baking dish.
  11. 11Add cheese to tortillas.
  12. 12Add chicken and rotel mixture to tortillas.
  13. 13Wrap tortillas up and place them seam side down in the baking dish on top of the rice.
  14. 14Add the rest of the enchilada sauce.
  15. 15Bake at 375 for about 15 minutes.
  16. 16Pull it out, top it with cheese and bake it for another 10 minutes.
  17. 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
Cheesy Chimichanga Casserole | Clip Recipe