CHEESY CHICKEN ENCHILADA BAKE

Baked chicken, rice, black beans and corn with an easy homemade enchilada sauce and a crunchy tortilla topping. It’s cheesy and hearty and promises to satisfy your strongest Tex-mex cravings.

INGREDIENTS:

Sauce:

1 tablespoon olive oil

1 tablespoon butter

1 small onion chopped

2 cloves minced garlic

1 tablespoon all-purpose flour

1 cup chicken broth

1 can 14 ounce tomato sauce

3 tablespoons chili powder

1/2 teaspoon ground cayenne pepper optional

salt and pepper

Casserole:

2 cups chopped cooked chicken (about 1 pound raw)

2 cups cooked rice I used Minute Rice

1 can 14 ounces black beans, drained and rinsed well

1 + 1/2 cups corn fresh or frozen

1 + 1/2 cups extra sharp cheddar divided

1 heaping cup crushed tortilla chips

sour cream for serving, optional

DIRECTIONS:

Make the Sauce:

Heat the oil and butter in a medium saucepan over medium-low heat and add the onion and garlic. Cook, stirring often for about 5 minutes.

Add the flour and toss with the onions, cook 1 – 2 minutes, stirring often.

Whisk in the chicken broth and tomato sauce followed by the chile powder, cayenne, 1/2 teaspoon salt and 1/8 teaspoon black pepper.

Turn the heat up and bring to a simmer, cook 10 minutes, stirring often.

Assembly:

Preheat oven to 375 degrees F. Butter a 9-inch square baking/casserole pan.

In a large mixing bowl toss the chicken, rice, beans, corn and 3/4 cup of the cheese together.

Stir in all the sauce – it may seem like a lot but it will cook down. Season with salt and pepper to taste.

Spoon into the casserole pan and top with the chips. Sprinkle the rest of the cheese over top.

Bake 25 – 30 minutes until bubbly and golden on top.

Serve with a dollop of sour cream.