Chicken Enchilada Rice Casserole

• 3 1/2 cups enchilada sauce
• 1 cup chicken broth
• 2 cups instant rice
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can hominy, drained and rinsed (or 2 cups frozen corn, thawed)
• 1 (15 ounce) can rotel (or diced tomatoes with green peppers)
• hot sauce (to taste)
• 3 cups cooked chicken, shredded
• 2 cups monterey jack cheese, shredded
• 1 1/2 cups corn chips, coarsely crushed (we prefer Fritos)

1. Preheat oven to 450 degrees. Combine the enchilada sauce, broth, rice, tomatoes, beans, and hominy in a 9x13 baking dish. Season with Tabasco sauce to taste, depending on how spicy you want it. It can be left out if you do not like even mildly spicy.
2. Bake for 20 minutes, remove from the oven and stir in the chicken. Sprinkle on the shredded cheese and then the crushed chips.
3. Return to the oven and cook for 15 more minutes.

enchilada sauce, chicken broth, instant rice, black beans, hominy, tomatoes, hot sauce, chicken, cheese, corn chips

Taken from www.food.com/recipe/chicken-enchilada-rice-casserole-441821 (may not work)