INGREDIENTS
4 cups
cooked rice
10 ozs
enchilada sauce
5 ozs
chilies
2 cups
cooked shredded chicken breast
10 ozs
canned tomatoes
1 1/2 cups
corn kernels
2 tbsps
ground cumin
1/2 tsp
kosher salt
1/4 tsp
black pepper
1/4 tsp
garlic salt
1 1/2 cups
shredded cheddar cheese