Roasted golden corn bakes up delicious with layers of cheddar, turkey or ham leftovers, brown rice and enchilada sauce so you can fix it and forget it until dinner time – with only 10 minutes of prep and 30 minutes in the oven.
2 cups instant brown rice, uncooked
2 can (15.25oz.each) Del Monte® Fire-Roasted Whole Kernel Corn Blend, drained
3 cups shredded Monterey Jack cheese [or Mexican blend], divided
3 cups chopped cooked turkey [or or ham]
2 can (10oz.each) enchilada sauce, or one 19oz. can
½ cup sliced green onions
Optional Ingredients / Toppings:
Preheat oven to 400°F. Lightly spray a 13x9-inch glass baking dish with non-stick cooking spray.
Spread rice evenly on bottom of baking dish. Then layer 1 can of corn, half of cheese, all of the turkey and remaining can of corn.
Combine enchilada sauce with 1 cup water in a microwave-safe bowl. Microwave on HIGH 2 minutes. Slowly pour warm sauce mixture evenly over corn.
Top with remaining cheese and green onions. Cover tightly with foil and bake 30 minutes or until rice is done. Remove from oven and let stand 5 minutes. Serve wrapped in flour tortillas or over shredded lettuce with toppings, as desired.
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