Baker Mexi-Cossieroll

Baker Mexi-Cossieroll
Baker Mexi-Cossieroll

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Box Rice/Roni - Spanish Rice

  • (cook according to package) *does use 1 can diced tomatoes.

  • Use rotel to kick up the heat. Use fire roasted for milder flavor-

  • 2

    Tbls Butter

  • 1/2

    Onion Diced

  • 1

    Can Black Beans

  • 1

    Can Green Chile Sauce

  • 1/2

    Cup Sour Cream

  • 2.5

    Cups Shredded Cheese (colby,jack,cheddar mix)

  • 3

    Cups Cooked Chicken (shredded small or bite sized peices)

Directions

Preheat oven 350. Cook Spanish Rice according to package. While rice is cooking: in a large skillet: Add 2 Tbls Butter over medium heat add diced onion and sautee approx 5 mins. add cooked chicken and stir. cook 5 more mins. Stir in drained Black Beans, Green Chile Sauce, and sour cream. let simmer uncovered until rice is ready. Stir occasionally. butter a larger casserole dish. layer: 1/2 rice on bottom, 1/2 chicken mixture, 1/2 cheese repeat once. (six layers total) cover with foil and bake 25 mins. remove foil and cook 10 mins more. to Melt cheese on top - use broiler on 'HI' until bubbly and starting to brown approx 3 mins.

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