Cheesy Chimichanga Casserole

Cheesy Chimichanga Casserole

35 mins
Serves 6
Serves

Directions

  1. 1.

    Make some regular rice.

  2. 2.

    Add a packet of taco seasoning to the rice.

  3. 3.

    Add some frozen corn to the rice.

  4. 4.

    Add a little bit of enchilada sauce to the rice.

  5. 5.

    Add some drained and rinsed black beans to the rice.

  6. 6.

    Mix well all ingredients.

  7. 7.

    Shred rotisserie chicken or leftover chicken.

  8. 8.

    Add one can of drained rotel and some more enchilada sauce to the chicken.

  9. 9.

    Stir well.

  10. 10.

    Add the rice mixture to a 9x13 baking dish.

  11. 11.

    Add cheese to tortillas.

  12. 12.

    Add chicken and rotel mixture to tortillas.

  13. 13.

    Wrap tortillas up and place them seam side down in the baking dish on top of the rice.

  14. 14.

    Add the rest of the enchilada sauce.

  15. 15.

    Bake at 375 for about 15 minutes.

  16. 16.

    Pull it out, top it with cheese and bake it for another 10 minutes.

  17. 17.

    Add toppings (lettuce, green onions, sour cream and hot sauce) and serve.

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  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

  11. 11.

  12. 12.

  13. 13.

  14. 14.

  15. 15.

  16. 16.

  17. 17.

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 dish bowl cutting board fork spoon

Tips

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