Ingredients
The following ingredients have 7 Servings
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 pound uncooked chicken breasts, chopped
- 4 garlic cloves, mined
- 1/2 cups water
- 1 10 oz. can mild enchilada sauce
- 1 cup long grain rice (UNCOOKED )
- 1 15 oz. can sweet corn, rinsed and drained
- 1 14.5 oz. can can fire roasted tomatoes, drained
- 1 4 oz. can mild diced green chilies
- 1 tsp EACH salt, cumin, ancho chili powder
- 1/2 tsp EACH chili powder, smoked paprika
- Add later:
- 1 16 oz. can refried beans
- 1 1/4 cup shredded cheddar cheese, divided
- LOTS of tortilla chips
- Chopped tomatoes
- chopped avocados
- chopped lettuce
- cilantro
- sour cream
- Guacamole
- 3 tablespoons Hidden Valley Ranch Dressing Mix ((1 oz. package))
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 jalapeno, seeded, deveined, roughly chopped
Instruction
- (optional) Add all of the Jalapeno Ranch ingredients to your blender and blend until smooth. Add additional milk if needed to reach desired consistency. Refrigerate. (Best chilled. Can be made 24 hours+ ahead of time). Dressing will thicken as it chills so you will probably need to stir in additional milk when ready to serve.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Saute onions for 4 minutes. Add chicken and continue to cook until no longer pink on the outside (it will cook fully with the rice). Add garlic and saute 30 seconds.
- Turn heat to low and add water, enchilada sauce, rice, corn, fire roasted tomatoes, green chilies and all seasonings/spices. Bring to a boil. Cover, reduce heat to low and simmer 15 minutes or until rice is tender, stirring at 10 and 15 minutes.
- Once rice is done, stir in refried beans until smooth followed by 3/4 cup cheese until smooth. Top with remaining cheese, cover and cook on low until cheese is melted. Top with lettuce, tomatoes, avocados etc. and either sour cream or the Jalapeno Ranch. Serve with plenty of chips!
