- 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.
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