Description
My husband is a big mexican and tex-mex food fan and i am always looking at easy ways to make something new that the kids will also like. I usually make my own enchilada sauce and have some steashed in the freezer, which i recommend everyone finding a recipe for sauce they like because it is much better than canned. If you don’t want to venture into making your own (or just in a hurry) you can use your favorite canned variety. My family prefers fritos as their crushed corn chip of choice but you can use whatever you have on hand or prefer. Also i used hominy but corn tastes just as good (i will list the substitution in the recipe.) i hope y’all enjoy it! This recipe can take on a variety of changes and additions and i am sure everyone will prefer it different, just like with enchiladas.
Ingredients
- Enchilada Sauce
- Chicken Broth
- Instant Rice
- Black Beans
- Hominy
- Rotel
- Hot Sauce
- Cooked Chicken
- Monterey Jack Cheese
- Corn Chips
Instructions
- Preheat oven to 450 degrees
- Combine the enchilada sauce, broth, rice, tomatoes, beans, and hominy in a 913 baking dish
- Season with tabasco sauce to taste, depending on how spicy you want it
- It can be left out if you do not like even mildly spicy
- Bake for 20 minutes, remove from the oven and stir in the chicken
- Sprinkle on the shredded cheese and then the crushed chips
- Return to the oven and cook for 15 more minutes