Casserole, Chicken Enchilada Rice

By Judge99

Ingredients

• 3 cooked chicken breasts, shredded
• 2 cups dry Basmatic rice
• 2 (10-ounces) cans Enchilada sauce
• 1 16 ounce can refried beans
• 1 cup white cheddar shredded
• 1 cup Monterey Jack cheese, shredded
• 1 can whole kernal corn
• Salt and pepper to taste
• Cilantro for garnish

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit.

Cook rice with 4 cups of water and 1/4 cup of butter.

Next, mix the cheeses together.

In a large bowl mix chicken with enchilada sauce, refried bean and half of the cheese. Add rice, season and salt and pepper if needed, and mix well. Pour rice mixture into large casserole dish. Top with corn then remaining of cheese. Bake for 20 to 30 mins or until cheese melts and bubbly. Garnish with cilantro.