INGREDIENTS
1 1/2
cooked chicken breasts, shredded or 1 rotisserie chicken, deboned and shredded.
1 cup
dry Basmati or Jasmine rice
1 can
Enchilada sauce
1/2 can
refried beans
1/2 cup
white cheddar, shredded
1/2 cup
Monterey Jack cheese, shredded
1/2 can
corn kernel
cilantro for garnish
salt and ground black pepper