Enchilada Rice Casserole
I got this recipe from JOCOOKS and I made a few changes, I used ground turkey instead of chicken and it was so good!!!!
1 pound of ground turkey (3 chicken breast)
2 cups of instant rice
20 oz of El Paso Enchilada Sauce
2 cubes of Knorr Caldo de Tomate bouillon
11 oz kernel corn (drained)
2 cups of Pepper Jack Cheese
Pre-heat oven to 305 degrees.
Brown the turkey and drain. Add the Old El Paso sauce to the pan, using the same can, fill it with water and add the water to the pan. Add the rice and bouillon, bring it to a boil, reduce the heat and simmer for 8 minutes. Add the corn and 1 cup of the cheese, stir until well blended. Pour mixture into a 13 x 9 pan, top with the remaining cheese and bake for 20 minutes.
Next time I make it I will put the chicken and enchilada sauce in a crock pot and cook it while I'm at work. Remove the chicken from the pot, shred the chicken, put it back in the pot and add cooked rice, corn, bouillon and cheese. Let it cook for about 15 more minutes.
The recipe called for 1 cup of Monterey Jack Cheese and 1 cup of white cheddar cheese, I decided to add Pepper Jack for a little spice.