- 1 lb pork chopes not too thick
- 1 can enchilada sauce
- 1 C uncooked rice
- 2 C chicken broth or stock
- 1 C shredded cheddar cheese
- Preheat oven to 350F.
- Mix rice, broth, enchilada & sauce together in a 3-quart casserole or square baking dish.
- Spread cheese on top, then lay the lightly salted and peppered pork on top.
- Bake for 1 1/4 hour, until liquid absorbed and chicken is done.
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