This no-chop chicken enchilada rice bake is full of tender chicken, sweet corn, rice, black beans, and cheese baked in a zesty enchilada sauce.
Category: Main Dish
Cuisine: Mexican
2 cans (10 oz each) mild or medium red enchilada sauce (about 2 cups)
1/4 to 1/2 cup water
1 tablespoon cornstarch
2 cans (15.25 oz each) Del Monte® Whole Kernel Corn well drained
2 cups uncooked Minute® White or Brown Rice
1 can (15 oz) black beans
8 ounces shredded Mexican blend or sharp cheddar cheese divided (about 2 cups)
2 packages (6 oz each) Foster Farms® Grilled Chicken Breast Strips
cilantro leaves
crushed tortilla chips
sliced green onions
lime wedges
shredded lettuce
diced tomato or salsa
diced avocado or guacamole
great, no words to descipbe
yanina48great recipe, will make again. will add more cheese
yanina48Took three meals but everyone was sad when it was all gone. Time to make more! Absolutely delicious.
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