If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 - 10 ounce can Rotel Diced Tomatoes and Green Chilies
1 cup chicken broth
3 cups cooked, shredded chicken
1 - 15 ounce can Hormel Chicken Tamales in Chili Sauce, diced into 1/2 inch pieces
8 ounces pepper-jack cheese, shredded
2 handfuls tortilla chips, lightly crunched
Chopped cilantro for serving
Directions
Heat a couple tablespoon of oil in a 12 inch pan (with a lid) over medium high, and add the onions and peppers, cook 2-3 minutes, then add the garlic and cook another couple minutes
Add the rice and the rub - cook a couple minutes stirring well
Stir in the enchi sauce, Rotel and chicken broth - mix well, bring to a boil, then turn down to low and cover - cook 15 minutes, but stir once or twice to keep rice from sticking
Add the chicken, chopped tamales and 1/2 the cheese - mix well then cover again and continue to cook on low 5 minutes
Remove the cover, sprinkle the tortilla chips, then the cheese and cover again - cook just until the cheese has melted ( about 3 minutes)
