This is a great Kroger recipe! They were handing out samples a couple weeks ago and Blake tried it and said, “Mom, we HAVE to make this tonight. Seriously. It’s delicious.” So we did…and it is!
Ingredients (all Kroger Brand):
- Canola Cooking Spray
- 1 Wholesome Slow Roasted Rotisserie Chicken, deboned and shredded
- 1 (12 oz) package Frozen Steamable White or Brown Rice
- 1 cup Frozen Sweet Corn (I actually used a whole bag on accident and it was still delicious)
- 1/2 tsp salt
- 1 cup Fancy Shredded Quesadilla Cheese (I couldn’t find this so I just used Mexican Cheese)
- 1 can diced Salsa Style Fire Roasted Tomatoes
- 1 jar (16 oz.) Verde Enchilada Sauce (I couldn’t find this so I just used salsa verde)
- 1 package Crisp Taco Shells
- Sour Cream (optional)
- Preheat oven to 450.
- Spray a 13×9 baking dish with cooking spray.
- Mix all ingredients except taco shells and sour cream in a large bowl.
- Spread evenly into baking dish.
- Bake at 450 for 20 minutes, or until bubbling. Let stand 5 more.
- Spoon into shells and top with sour cream.
This recipe was really fast and easy. And, to be honest, instead of messing up a bowl and a 9×13 pan I just dumped it all into my glass pan and mixed it there. I didn’t have anything stick so I don’t know if it was because I used glass or not. I think because I used a whole bag of corn it definitely went even further than I thought…but this makes a LOT and it was really good for leftovers! I don’t even think you need the taco shells 
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