Mexicali Chicken and Sausage Bake
Cooked chicken and chorizo, a Mexican sausage, take this hearty casserole on a trip south of the border. A good recipe for leftover chicken.
1 (16-ounce) jar ORTEGA Homestyle Salsa
1 (4-ounce) can ORTEGA Diced Green Chiles
1/2 cup uncooked rice
1/2 cup water
1 clove garlic, minced
1 teaspoon chili powder
1 (16-ounce) package frozen mixed vegetables, thawed
1 (8-ounce) can tomato sauce
8 ounces cooked and shredded chicken
8 ounces chorizo sausage, cooked and drained
1 cup shredded Monterey Jack cheese
- Preheat oven to 375°F (190°C). Grease 11x7-inch baking dish.
- Combine salsa, chiles, rice, water, garlic, and chili powder in medium bowl. Transfer to prepared baking dish. Place thawed vegetables on top of rice mixture. Top with chicken and chorizo. Pour tomato sauce over chicken and chorizo; cover.
- Bake for 30 to 35 minutes or until rice is tender. Top with cheese and return to oven for 3 to 5 minutes or until cheese is melted.
Makes 4 serving.
Recipe is the property of Nestlé® and Meals.com, used with permission.