When you’re throwing a party, you want people to arrive happy and leave happy. The best way to do that? Share an incredible meal with them. That’s the whole appeal of this Happy-Crowd Bake: you make it ahead of time and then freeze it so it’s ready to go whenever you want it! It’s a cheesy, hearty, rice and chicken enchilada casserole, smothered in spicy enchilada sauce and even more melty cheese! You can’t go wrong with the Happy-Crowd Bake… you’ll clearly see everyone smiling as they enjoy each and every bite!
Ingredients
- 2 (10-ounce) cans red enchilada sauce, divided
- 2 tablespoons butter
- 1 (6.8-ounce) box Spanish rice and vermicelli mix
- 2 cups water
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 onion, chopped
- 1 (8-ounce) package cream cheese, softened
- 4 cups chicken, cooked and chopped
- 1 (8-ounce) package Colby-Jack cheese, shredded
- 1 cup sour cream
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 20 (6-inch) flour tortillas
- 1 (8-ounce) package Pepper Jack cheese, shredded
- fresh cilantro leaves, optional, to taste, for garnish
- tortilla chips, to taste, for serving
- salsa, optional, to taste, for serving
Directions
Step 1 –Line two (3 1/2-quart) baking dishes with aluminum foil, letting the foil extend over the sides of each of the pans.
Step 2 –Spray the foil with nonstick cooking spray.
Step 3 –Spread 2 tablespoons of the enchilada sauce in the bottom of each pan.
Step 4 –In a medium saucepan, melt the butter over medium heat.
Step 5 –Add the rice mix, reserving the seasoning packet, and cook, stirring constantly, until the rice is lightly browned, about 2 minutes.
Step 6 –Stir in the water, the diced tomatoes with green chilies (and their juices), the onion, and the reserved seasoning packet.
Step 7 –Bring the mixture to a boil over medium-high heat.
Step 8 –Reduce the heat to low.
Step 9 –Cover and simmer the mixture until the rice is tender, about 15 minutes.
Step 10 –Spoon the rice mixture into a large bowl.
Step 11 –Add the cream cheese to the hot rice, stirring until the cheese is melted.
Step 12 –Add the chicken, the Colby Jack, the sour cream, the cumin, and the chili powder, stirring until combined.
Step 13 –Spoon 1/2 cup of the chicken mixture onto each of the tortillas.
Step 14 –Roll the filled tortillas up tightly.
Step 15 –Place the tortillas seam-side down in the prepared baking dishes.
Step 16 –Pour the remaining enchilada sauce over the tortillas.
Step 17 –Top the tortillas with the Pepper Jack cheese.
Step 18 –Cover one of the casseroles with foil and then freeze. Once frozen, using the foil overhangs as handles, transfer the tortilla casserole from the dish, wrapping it tightly in foil, and then wrapping it in plastic wrap. Freeze the casserole for up to 1 month.
Step 19 –Preheat the oven to 350 degrees F.
Step 20 –Bake the remaining casserole covered for 45 minutes.
Step 21 –Uncover and bake until hot and bubbly, about 15-20 minutes.
Step 22 –Garnish with the cilantro.
Step 23 –Serve with the tortilla chips and the salsa.
