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Leftover chicken makes for a hearty Mexican-style casserole. Layer it with Zatarain’s Red Beans and Rice, cheddar cheese and whole kernel corn. Feel free to skip the chicken for a Meatless Monday meal. Don’t forget the tortillas.
1 package ZATARAIN'S® Red Beans and Rice
1 can (8 3/4 ounces) whole kernel corn, drained
1 can (4 1/2 ounces) chopped green chiles, undrained
6 (8-inch) flour tortillas
2 cups shredded cooked chicken
2 cups shredded Cheddar cheese
Prepare Rice Mix as directed on package. Add corn and green chiles; mix well.
Preheat oven to 350°F. Spread 1/2 cup of the rice mixture on bottom of 13x9-inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 each of the remaining rice mixture, chicken and cheese. Repeat layering with remaining tortillas, rice mixture, chicken and cheese.
Bake 15 minutes or until heated through. Let stand 5 minutes before serving. Serve with assorted toppings, if desired.
Test Kitchen Tip: Serve with assorted toppings, such as sour cream, salsa and chopped green onions, if desired.
(Amount per serving)