Enchilada Tot Casserole

Featuring Rollin Greens Millet Tots with Sea Salt

Prep time: 25 minutes
Total time: 1 hour

  • 1 – 11.5 oz box of Rollin Greens Millet Tots with Sea Salt

  • 1 pouch of Winking Girl! Red Enchilada Skillet Sauce

  • 2 cups shredded chicken (fully cooked. Leftover chicken works great for this!)

  • 2 cups Mexican blend shredded cheese

  • 1/3 cup chopped yellow onion

  • 1/3 cup chopped bell peppers (any color is great)

  • Cooking oil (for sautéing)

  • Salt and pepper (to taste)

Cook Rollin Greens Millet Tots thoroughly according to directions on the back of the box. Keep the oven heated to 375° F after removing millet tots from the oven.

Shred the chicken into bite sized pieces and place in a bowl with half the pouch of Winking Girl! Red Enchilada Sauce. Mix so that the sauce and chicken are well incorporated and the chicken is well coated.

Warm some cooking oil on high in a large skillet and sauté the onions and bell peppers for 5 – 10 minutes or until desired texture is reached.

Mix the chicken, cooked millet tots, and sauteed veggies in a square or rectangle cooking pan. Sprinkle the cheese over the top and drizzle over the rest of the Red Enchilada Sauce.

Cover with foil and bake at 375° F for 25 minutes.

Serve hot and garnish with sour cream, cilantro, or Winking Girl! Salsa. You can also serve warm tortillas alongside this dish and use it to make easy enchilada roll-ups.

Serves about 5

**Extra time saver tip!** Make ahead of time and warm up a scoop at a time for kid lunches on the weekends. 😉