Recipe

Mexican Chicken Rice And Bean Casserole Bake Recipe


Mexican Chicken Rice And Bean Casserole Bake Recipe
This dish has the perfect texture and its even better when rolled in a tortilla shell. Great for leftovers and can be served a variety of ways, as a side dish or main. Perfect for Sunday cooking.

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Ingredients
  • 3 cups cooked rice
  • 2 cups shredded or diced cooked chicken
  • 1 can black or kidney beans, drained and rinsed (no more than 19 oz)
  • 1 jar of (hot) salsa (16 oz)
  • 2 cups cooked frozen corn
  • 1 1/4 teaspoon ground cumin
  • 1 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1 12 oz can of evaporated milk
  • 1/2 milk
  • 1/2 cup chicken stock
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 cup freshly grated Cheddar cheese

Directions
  1. Preheat oven to 350.
  2. Grease/spray a 2 quart casserole dish.
  3. Mix together in a large bowl the rice, beans, chicken, salsa, corn, cumin, garlic, oregano, chili powder, cayenne and stir.
  4. Melt the butter in a saucepan over medium low heat.
  5. Stir in flour with a whisk until thick and bubbly.
  6. Lower heat and slowly stir in milk, stirring constantly.
  7. Add chicken stock, salt and pepper and continue stirring until thick and bubbly again.
  8. Take care not to scorch or burn the milk.
  9. Combine the butter mixture with the rice and chicken mixture in the large mixing bowl and stir together.
  10. Pour into casserole dish and spread mixture evenly.
  11. Cover with cheese and bake uncovered for 25 to 30 minutes or until bubbly.
  12. Garnish with sour cream and chopped green onions. Goes great with tortilla chips or wrapped in a soft tortilla.

Not quite what you're looking for? See more Main Dish / Chicken
Comments


This recipe sounds great, can't wait to try it!!


Yum.


Looks fantastic. Can't wait to try.


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