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Ingredients
US|METRIC
7 SERVINGS
- fire roasted tomatoes (& Corn Sauce, recipe below)
- 10 corn tortillas (8-, depending on pan size)
- 4 cups cooked rice
- 4 cups chicken (cooked, shredded, rotisserie is great for this!)
- 15 oz. pinto beans (1 can)
- 2 cups corn kernels
- 1 red bell pepper (small, seeded and finely diced)
- 2 cups mozzarella cheese (whole-milk, shredded or grated)
- 1 cup sharp cheddar cheese (heaping, shredded or grated)
- 2 cups fritos (style corn chips, roughly crushed, I used Organic “Corn Chip Dippers” from Trader Joes)
- 1 Tbsp. green onion (chopped, for garnish, optional)
- canola oil
- 1 onion (diced)
- salt
- black pepper
- 1 tsp. ground cumin
- 3 cloves garlic (pressed through garlic press)
- 1 chipotle pepper (chopped)
- 28 oz. fire roasted tomatoes (1 can, crushed)
- 2 cups corn kernels
- 1/4 cup cilantro leaves
- 1 Tbsp. honey
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