Prep time 5 min.
Cook time 30 min.
2 cans (10 oz. each) or 1 can (19 oz.) mild or medium red enchilada sauce (about 2 cups)
1/4 to 1/2 cup water
1 Tbsp. cornstarch
2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained
2 cups uncooked Minute® White or Brown Rice
1 can (15 oz.) black beans, rinsed and drained
8 oz. shredded Mexican blend or sharp cheddar cheese, divided (about 2 cups)
12 oz. refrigerated or frozen precooked chicken strips (no need to thaw first)
Crushed tortilla chips
Sliced green onions
Diced tomato or salsa
Guacamole or diced avocado
Heat oven to 425°F. Measure out the enchilada sauce and add enough water to total 2 1/2 cups liquid. Whisk together sauce and cornstarch in a 9 x 13-inch baking dish. Reserve 1/2 cup corn for garnish; set aside. Stir remaining corn, rice, beans, and half of cheese into the sauce.
Press chicken into the sauce-rice mixture in a single layer. Sprinkle with the remaining cheese
Cover tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with reserved corn. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before serving with toppings, as desired.
1. Can use 1 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken reaches 165°F.
2. Can use 1 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips; bake until chicken reaches 165°F.