Let's face it our lives can be fast paced and we often don't plan ahead what we are making for dinner. I've got a recipe that is easy to make with very little planning ahead. It is a meal that you can make from prep to finish in just 30 minutes! My family loves it and I hope yours will too.
Here is a list of supplies you will need:
Cast Iron Skillet
1 can of Enchilada sauce (15 oz green or red)
1 can of corn
1 can of pinto beans (or black beans)
1 bag of frozen jasmine rice
1-2 cups of shredded rotisserie chicken
2 cups of shredded colby-jack cheese (might need another 1/2 cup if you like cheesy)
preheated oven to 350
First Pre-heat your oven to 350 degrees.
Next follow the directions on the frozen microwave bag. It is often 3 1/2 minutes in microwave. If you have never seen frozen rice most stores sell it in a box and inside the box is 2 or 3 pouches of rice. You really only need 1 pouch for this recipe.
Open all your canned goods and drain the liquid out of the corn and beans. You can omit the corn if you like or double up on the beans too. Pinto beans are my favorite but black work well in this recipe too.
My local store often sells rotisserie chicken already shredded, which is a huge time saver. If this isn't available to you buy a rotisserie chicken and shred it yourself using a stand up mixer.
This next step is optional but what I like to do is put the chicken corn and beans in a bowl in the microwave for 1-2 minutes just to slightly warm them up. This will speed up the time it needs to be in the oven. Another option is you can use your skillet and heat it up on the stove top.
Now combine your rice, corn, beans, chicken, enchilada sauce and half of the cheese together, mix well. Then spread it evenly in your skillet. Sprinkle the remaining cheese evenly on the top. This is when you can add more cheese if you would like.
Place the skillet uncovered in the preheated oven (350 deg) for 15-20 minutes or until all cheese is fully melted.
Take out of oven let sit for 5 minutes and it is ready to enjoy! Feel free to garnish with parsley or cilantro.
Do you have any left overs of this dish? I have an idea for that visit my post on Enchilada Stuffed Bell Peppers for the recipe.