INGREDIENTS
1 cup
rice
2 cups
water
1/2 tsp
chili powder
1/4 tsp
salt
2
boneless, skinless chicken breasts (cooked and diced)
16 oz
can refried beans
16 oz
can enchilada sauce (I used green)
2 cups
frozen corn
1 cup
shredded Mexican blend cheese (or more to taste)
optional toppings: avocado slices, sour cream, salsa