Chicken Mexicano—Viva Zapata!
Cooks' Note
This easy one-dish lunch is rich and robustly flavorful. It’s an admitted indulgence, a bit high in fat and calories, so make it only on occasion.
Recipe information
Yield
serves 6
Ingredients
2 2/3 cups shredded cooked chicken
One 4-ounce can chopped green chilies
2 tablespoons canned sliced jalapeño peppers
2 cups grated longhorn or Monterey Jack cheese
One 10-ounce can enchilada sauce
One 10 3/4-ounce can cream of chicken soup
1/2 cup evaporated milk
1/2 cup low-fat milk
3 cups cooked brown rice
Chopped fresh cilantro, to garnish
Preparation
Preheat the oven to 350 degrees. Combine the chicken, green chilies, jalapeño peppers, and cheese in an ovenproof 2-quart glass casserole. Add the enchilada sauce, soup, evaporated milk, and milk. Mix well. Bake for about 20 minutes, until hot and bubbly. Put 1/2 cup brown rice in each of 6 large, shallow bowls, ladle 1 cup of the chicken casserole on top, and garnish with a sprinkling of cilantro.
