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Chicken Enchilada Rice Casserole

numstheword.com
  • 50 minutes
  • Serves 9

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