Support the brands that support Foodbank. This Mexican casserole is made with SunRice.
Ingredients
1 1/2 cups SunRice Medium Grain White Rice
3 cups chicken stock
425g can mexibeans
3 cups shredded roast chicken
375g jar enchilada sauce
250g tub sour cream
4 shallots, thinly sliced, plus extra for garnish
1 1/2 cups cheese blend
Method
Preheat oven 180°C. Grease a 10 cup capacity baking dish
Cook rice according to packet instructions, swapping the water for the chicken stock
In a medium sized bowl, combine cooked rice, chicken, beans, enchilada sauce, sour cream, shallots and 1 cup of the cheese. Pour into a baking dish. Cover with foil and bake for 20 minutes
Remove the foil and sprinkle over the remaining cheese. Return the casserole to the oven and bake for a further 5-10 minutes or until cheese is completely melted and golden
Top with extra shallots and serve immediately
Tips & Hints
You can spice things up by adding some chopped jalapeños on top of the casserole after baking
We used Old El Paso™ Mexe-Beans and Old El Paso™Enchilada Sauce in this recipe
