Chicken Enchilada Bake
Chicken Enchilada Bake recipe: This no-chop chicken enchilada rice bake is full of tender chicken, sweet corn, rice, black beans, and cheese baked in a zesty enchilada sauce.
Ingredients
- 2 cans (10 oz each) mild or medium red enchilada sauce (about 2 cups)
- 1/4 to 1/2 cup water
- 1 tablespoon cornstarch
- 2 cans (15.25 oz each) Del Monte® Whole Kernel Corn well drained
- 2 cups uncooked Minute® White or Brown Rice
- 1 can (15 oz) black beans
- 8 ounces shredded Mexican blend or sharp cheddar cheese divided (about 2 cups)
- 2 packages (6 oz each) Foster Farms® Grilled Chicken Breast Strips
- cilantro leaves
- crushed tortilla chips
- sour cream
- sliced green onions
- lime wedges
- shredded lettuce
- diced tomato or salsa
- diced avocado or guacamole
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