• 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


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

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