I was pleasantly surprised at how delicious it was and it also made a ton of food. I filled up my biggest tupperware container with leftover casserole and froze it for a quick meal down the road. Everyone gobbled it right up too!
When I make it again, I am going to try and modify it with more fresh ingredients. I personally have become accustomed to the thought that "fresh tastes better". I also would like to split this up between two casserole dishes. It was overflowing in my 9x13x2-inch pan.
What you need:
- 4 chicken breasts
- 1 cup mild red enchilada sauce
- 7 oz. diced green chillies
- 2 tsp. cumin
- 1 tsp. pepper
- 2 cups rice, uncooked (I used instant)
- 1 Tbsp. chopped cilantro
- 1 Tbsp. lime juice
- 2 cans cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups salsa
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepperjack cheese
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- Garnishes: Green onion, diced tomatoes, sour cream, crushed tortilla or corn chips, etc.
- Place chicken, enchilada sauce, green chillies, cumin, and pepper into your crockpot. Mix gently and cook on high for 4 hours. Remove chicken and shred.
- Cook rice and add cilantro and lime juice.
- In a bowl, mix together soup, sour cream, and salsa.
- In a greased 9x13-inch pan, spread 1/2 cup of soup mixture onto bottom.
- Then press down half of the rice. Top with cheddar cheese, half the chicken, half the corn, and half the beans.
- Then top with half the remaining soup mixture, the rest of the rice (press down), the rest of the chicken, the other half corn and beans. Then the rest of the soup mixture.
- Top all of that with the pepperjack cheese.
- Bake at 350* with 35 to 40 minutes until heated all the way through.
- Garnish with desired toppings and eat!
Recipe from Family Favorite Recipes
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