Chicken Enchilada Rice Casserole

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Chicken Enchilada Rice Casserole


3 cooked and shredded chicken breasts

2 cups uncooked Basmati rice

1 cup shredded white cheddar

1 cup shredded Monterey Jack cheese

20 oz Enchilada sauce

16 oz refried beans

11 oz corn kernel drained

Cilantro for garnish

1/4 tsp salt

1/4 tsp black pepper freshly ground



Cook the rice with 4 cups of water and 1/4 cup of butter. Preheat oven to 350 F. Mix cheeses together. Mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese in a large bowl. Add rice, season with salt and pepper(optional), and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese. Bake for about 20 to 30 minutes or until cheese melts. Garnish with chopped cilantro before serving.

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