Southwestern Chicken and Rice Bake

Monkeysee's picture

Apr. 08, 2013

Ingredients

Rotisserie chicken 1 , deboned and roughly chopped
Instant white rice 1 1/2 Cup (24 tbs) (Uncooked)
Mild salsa 16 Ounce (1 Jar)
Canned corn and pepper 11 Ounce , drained (1 Can)
Red enchilada sauce 2 Can (20 oz)
Canned black beans 15 Ounce , drained and rinsed (1 Can)
Shredded cheese 8 Ounce (Mexican Style)
Sour cream 1 Tablespoon (Or To Taste)
Tortilla chips 1 Cup (16 tbs) (Santa Fe Style)

Directions

GETTING READY

1. Preheat oven to 400°F.

2. Spray 13x9 baking dish with cooking spray.

3. In a large bowl, combine all ingredients, reserving 1 cup of shredded cheese.

4. Spread evenly into a greased baking dish. Top with remaining 1 cup cheese.

5. Bake on center oven rack for 20 minutes uncovered, or until cheese is bubbling.

SERVING

6. Serve topped with sour cream and tortilla strips, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 1051Calories from Fat 424

 % Daily Value*

Total Fat 47 g72.3%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 3097 mg129.04%

Total Carbohydrates 91 g30.3%

Dietary Fiber 9 g36%

Sugars 1 g

Protein 60 g120%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet