Enchilada Casserole

Makes a 13 x 9 pan, 8-12 servings

2 cups of white rice

3 cups of chicken broth

1 pound of boneless chicken

1 pound of colby jack cheese, grated

1/2 c sour cream

2 large flour tortillas, cut into 1/2x2" strips

1 can of tomato sauce

1 can of corn

2 cans of black beans

1 large can of enchilada sauce

1 can of sliced black olives

1 packet of taco seasoning (or make your own)

chopped fresh (or canned) jalapeño (to taste)

chopped fresh cilantro (to taste)

3 green onions, chopped

1/2 lime, juiced

2 avocados

2 tomatoes, chopped 

olive oil

salt

Preheat oven to 375.

Place the chicken in a 13 x 9 pan, sprinkle with 3t of taco seasoning, and drizzle with olive oil. Bake 15-20 minutes until cooked thoroughly.

While the chicken is baking, prepare the rice. In a medium saucepan, combine rice, chicken broth, tomato sauce, jalapeño, 2t of taco seasoning, 2T of the onions and cilantro. Bring to a boil, cover, and immediately reduce the heat to the lowest possible setting.  Set the timer for 20 minutes.

Rinse and drain the beans, and dump them into a large mixing bowl.  Drain the corn and add to the bowl.

Prepare guacamole by mashing two avocados with a fork in a small bowl, adding a pinch of salt and 1T lime juice.

When the chicken is finished cooking, cool a bit, cut into smaller pieces, and add to the mixing bowl. Leave enough chicken drippings and olive oil in the 13 x 9 pan, but remove any excess. 

Add the rice to the bowl also, and mix all of the ingredients. Transfer the mixture to the 13 x 9 pan.

Top with the enchilada sauce, grated cheese, remaining green onions and olives. Return to the oven for 15-20 minutes, until the cheese is melted and bubbly.

While the casserole is baking, prepare the tortilla strips. You can either deep fry them in a bit of olive oil, or spray with olive oil and bake on a baking sheet until crispy.  Place 1 teaspoon of salt in a ziplock bag with a few drops of lime juice.  Shake until integrated, and sprinkle over the warm tortilla strips.

Serve the casserole topped with guacamole, sour cream, fresh cilantro, tomatoes and tortilla strips.