Ingredients

• 1 Rotisserie chicken
• 1 can enchilada sauce (spice per your family’s preference)
• 1 package Spanish rice
• 1 (15-ounce) can back beans
• 1 (15-ounce) can corn
• 1 (15-ounce) can Rotel tomatoes, optional
• shredded fiesta blend cheese
• sour cream
• Chipotle Tobasco
• sliced avocado/guacamole, optional

Directions

1. Pre-heat the oven to 350 F. Shred the rotisserie chicken.
2. Cook the Spanish rice (directions on package).
3. Mix the chicken, corn, black beans, tomatoes (optional), enchilada sauce and 1/2 the cheese. In a 9×13 pan, evenly spread the Spanish rice.
4. Next, add the rotisserie chicken mixture and top with half of the shredded cheese. Bake until bubbly.
5. Serve and garnish with listed condiments.