Delisa's Mexican Rice Casserole

*Easy mid-week layered "lasagna" style casserole

Hello everyone!  I hope that you are having a nice week so far.  I wanted to share with you this family-favorite recipe.  This recipe uses an instant pot for the rice portion. But if you do not have one, you can still make it by cooking the rice on the stove according to package directions.

1 Tbsp. olive oil

1/4 Tsp. cumin

1 small can diced green chillies

1 large can red or green enchilada sauce (I prefer La Victoria brand but any will do)

1/2 large white onion, diced

1 1/2 cup chicken bouillon (you can also use 2 of the little cubes, but I prefer the Knorr powdered brand.  If you decide to use Knorr measure 1 1/2 tsp.)

1 cup white rice

Direction:  Start by rinsing the white rice under water.

Then add the olive oil to the Instant pot on Saute mode and add onions and green chillies. 

After onions have become soft add the rice, and stir as you sauté for about 1 minute.  Be careful at this stage because it has a tendency to want to stick. 

Now add the chicken broth, 1 1/4 cup of the enchilada sauce, and the cumin.

Set the Instant Pot for 6 minutes.

Now preheat oven to 375 F.  and begin gathering your next ingredients for the casserole, you will need:

1 9 x 13 inch baking dish

Pam spray oil, or a little vegetable oil to grease the pan.

2 cups shredded Cheddar cheese, mild or sharp. We prefer sharp for a little extra flavor.

3 cups tortilla chips

7 corn tortillas

1 large can of drained, cooked Chicken 

(If you prefer you can also boil 1-2 chicken breasts in water or stock, depending on size, on the stove until very soft about 45 minutes and then shred. I find having the canned chicken is a big help on a busy day.)

The rest of the enchilada sauce

The cooked Mexican rice

Directions:  Ladle enchilada sauce into the baking dish just enough to cover.  Cut the tortillas in half and arrange just so:

Then spread 1/2 of the Mexican rice over the tortillas.  Add 1/2 of the chicken, and 1 cup cheese.

Layer the remaining tortillas, ladle on more enchilada sauce, the remaining rice and chicken, and cheese. 

*You will probably have a little enchilada sauce left over.  Save it in the fridge and you can heat it up and spoon over the casserole the next day if it seems a little dry. Sometimes the rice and tortillas tend to soak up some of the enchiladas sauce, overnight.

Then crumble the tortilla chips in your hand and cover the top of casserole.  Sprinkle a little dried parsley on top as it will make it look pretty after it is baked.  But it isn't needed for flavor, so don't buy it special if you don't already have it.

Spray some Pam on the foil so that it will not stick on the cheese and cover the casserole.  

Bake at 375 F. for about 35-40 minutes or until it is bubbly around the sides.  

We like to top it with a dollop of sour cream and salsa.  But that is optional.  We also love it served with a side of guacamole.  Bon Appetite!

*This feeds my family of 3, for 2 or 3 days.  If you do not like to have leftovers, once this is cold you can cut it into squares and freeze.  It heats up well in the microwave and still tastes fresh and delicious. Very versatile.

Delisa