ingredients

  • 1 cup low-sodium chicken broth
  • Two 10-ounce cans red enchilada sauce
  • 2 tablespoons cornstarch
  • 2 garlic cloves, minced
  • 2 cups rotisserie chicken, shredded
  • 1 can pinto beans, rinsed
  • 2 cups cooked rice
  • 2 tablespoons fresh cilantro, minced
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup tortilla chips, crushed
  • salt and pepper

directions

Whisk 1 cup low-sodium chicken broth, 2 (10-ounce) cans red enchilada sauce, 2 tablespoons cornstarch, and 2 minced garlic cloves together in large saucepan. Cook over medium heat, whisking constantly, until thickened, 2 to 3 minutes.

Off heat, stir in 2 cups shredded rotisserie chicken, 1 can rinsed pinto beans, 2 cups cooked rice, and 2 tablespoons minced fresh cilantro. Season with salt and pepper to taste.

Pour into 2-quart casserole dish. Sprinkle with 1 cup shredded Monterey Jack cheese and 1 cup crushed tortilla chips. Bake in 375 degree oven until bubbling and browned, about 20 minutes.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 12054

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.