I have started to cook a little more and this recipe was involved a little more 😔 than I realized but I managed a delicious meal for tonight without being exhausted and the result was just what I had imagined. Creamy inside , a teeny bit of heat and a nice crunchy top.
I followed the recipe but did change a few things.
After it was baked I opted for sliced peaches as a side since we were still not sure about the dangerous lettuce outbreak.
****Note: I used minute rice for convenience
Heat oven to 375°. Spray 9 x 13”
Baking dish with cooking spray
Ingredients:
2/3 cup sour cream
1/2 cup ricotta cheese
3 ounces cream cheese, softened
3 cups cooked chicken, shredded
3 cups cooked white rice ****
2 cups shredded pepper Jack cheese
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles, such as Rotel®
1 (7 ounce) can green chiles( eliminated)
1 teaspoon garlic salt, or to taste
1 cup crumbled tortilla chips ( I crushed sea salt tortillas)
Whisk sour cream, ricotta, and cream cheese in a large bowl until smooth. Stir in chicken, rice, pepper Jack cheese, black beans, tomatoes, green chiles, and garlic salt. Add mixture to the casserole dish, and sprinkle tortilla chips over the top.
Bake in the preheated oven until it starts to firm up, 25 to 35 minutes. ***Garnish with parsley or cilantro, and serve.
