Ingredients:
1 shredded rotisserie chicken
14 to 18 corn tortillas
2 cups of cooked white rice
2 cans of white beans
2 to 3 cups of melty cheese such as chihuahua or mozzarella
Creamy white sauce
3 cups of heavy whipping cream
1 tbsp chicken bouillon
4 roasted Anaheim peppers
1 tsp onion powder
Dash of white pepper
Instructions:
Toast the corn tortillas until they are almost tostada style to remove moisture and prevent sogginess.
Mix the cooked white rice and white beans gently to keep the beans whole. Add the shredded rotisserie chicken and gently toss again.
In a blender, combine the heavy whipping cream, chicken bouillon, onion powder, a dash of white pepper, and roasted green peppers. Blend until smooth. If the sauce is too thick, add a bit more heavy whipping cream (up to half a cup) to achieve the desired consistency.
Preheat your oven to 380°F (190°C). Spread a layer of the sauce on the bottom of a baking dish. Layer toasted tortillas on top of the sauce. Evenly distribute some of the sauce over the tortillas. Add a layer of the rice, chicken, and bean mixture. Add a few dollops of the sauce and spread it out. Sprinkle a layer of cheese over the sauce. Repeat the layering process: tortillas, sauce, rice mixture, and cheese. Finish with a final layer of tortillas, the remaining sauce, and a generous layer of cheese on top.
Place the casserole in the preheated oven and bake for 30-35 minutes. Check the casserole at around 25 minutes to ensure the top isn't burning. If it gets too toasty, cover with foil or parchment paper and continue to bake.
Once baked, let the casserole sit for a few minutes before serving.
Tips:
- Check the tenderness of your white beans. Some brands of beans are harder than others. If they are hard, rise and microwave in clean water for 4 minutes. Strain, and then add them to your casserole.
Feel free to customize the recipe to your liking and preferences. Enjoy this delicious cheesy Mexican chicken and rice casserole!
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