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12Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. cooked chicken (diced or shredded)
- 2 cups spanish rice
- 1 cup corn (roasted, I roasted off a can of corn in a dry frying pan for about 5 minutes)
- 1 1/2 cups rotel tomatoes (pico can substitute with drained cans of)
- 1 cup sour cream
- 10 oz. cream of chicken
- 1 cup water
- 8 oz. Hatch Green Chiles (can chopped, I had one mild 4 oz can and one hot 4 oz can)
- 10 oz. black beans (can of rinsed)
- 18 corn tortillas
- 10 oz. grated cheese (Jalapeno Jack)
- 10 oz. grated cheese (Colby Jack)
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Reviews(1)
Kathy F. 7 years ago
This is really good! Leftovers heat up well, since it makes a lot for two people!