Hands On:

30 minutes

Total Time:

85 minutes

Serves:

Ingredients

1 (15.5-oz.) can Hy-Vee golden hominy, drained
1 (15.5-oz.) can Hy-Vee no salt added pinto beans, drained and rinsed
1 (6.8-oz.) pkg. Hy-Vee Spanish rice
2 ¼ cups Hy-Vee finely shredded Mexican cheese, divided
3 cups Hy-Vee Kitchen shredded rotisserie chicken
1 cup Hy-Vee 33% less sodium chicken broth
4 Roma tomatoes, chopped
½ cup Hy-Vee Short Cuts chopped white onions
2 tbsp fresh lime juice
1 dried Ancho chile, seeded, stemmed, and chopped
½ jalapeño pepper, seeded and chopped, plus additional slices for garnish
2 clove(s) garlic, minced
2 cups Hy-Vee ranch flavored tortilla chips, divided
Hy-Vee ranch dressing, for garnish
Fresh cilantro, for garnish
Lime wedges, for serving

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Preparation

Preheat oven to 400°. Spray a 3-quart Dutch oven with nonstick spray. Stir together hominy, pinto beans, Spanish rice and seasoning packet, and 1 cup Mexican cheese in prepared Dutch oven; spread evenly. Top with shredded chicken; set aside.

Place chicken broth, tomatoes, onions, lime juice, ancho chile, chopped jalapeño, and garlic in a blender. Cover and blend until smooth. Pour 3 cups tomato mixture over chicken in Dutch oven. Crush 1 cup tortilla chips; sprinkle on top. Sprinkle with 1 cup Mexican cheese.

Bake covered, 35 to 40 minutes or until most of the liquid is absorbed. Drizzle with remaining tomato mixture. Top with remaining 1 cup whole tortilla chips and remaining ¼ cup cheese. Bake, uncovered, 10 minutes or until cheese is melted. Cool for 5 to 10 minutes before serving.

To serve, garnish with ranch dressing, cilantro, and additional jalapeño slices, if desired. Serve with lime wedges.

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		60
% Daily Value*
Total Fat: 3g		4%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 11mg		4%
Sodium: 110mg		5%
Total Carbohydrate: 5g		2%
	Dietary Fiber: 1g	3%
	Sugars: 0g	1%
Protein: 3g		7%