Southwest Chicken & Rice Bake

Ingredients:

- 1 rotisserie chicken, deboned and roughly chopped
- 1 1/2 cups instant white rice, uncooked
- 1 jar (16 oz) mild picante sauce
- 1 can (11 oz) corn and peppers
- 2 cans (10 oz each) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 package (8 oz) Mexican-style shredded cheese, divided
- sour cream (optional)
- tortilla strips (optional)

Directions:

Preheat oven to 400 degrees. Grease a 9x13" baking pan.

Combine all ingredients except the sour cream and tortilla chips in a large bowl, reserving 1 cup of cheese.

Spread mixture evenly into the prepared dish. Sprinkle with reserved cheese.

Bake for 20 minutes until dish is heated through and cheese is melted and bubbly.

Serve topped with sour cream and tortilla strips, if desired.