- 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.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .