Ingredients
- Rice
- 14 ounces dry white rice rice, (2 cups)
- 4 cups water
- 1/4 cup butter
- Casserole
- 1 pound cooked boneless skinless chicken breast
- 15 ounces corn, drained (1 can)
- 15 ounces refried beans (1 can)
- 8 ounces cheddar cheese, shredded, (1 cup)
- 8 ounces Monterrey jack, shredded, (1 cup)
- 10 ounces enchilada sauce (1 can)
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jalapeno, minced
How to Make
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Step 1: Cook the rice.
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Step 2: Preheat oven to 350 F degrees.
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Step 3: Mix the 2 cheeses together.
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Step 4: In a large bowl mix the shredded chicken with the enchilada sauce and jalapeno, refried beans and half of the cheese.
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Step 5: Add rice, season with salt and pepper if needed, and mix well.
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Step 6: Pour rice mixture into a large casserole dish.
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Step 7: Top with corn then with remainder of cheese.
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Step 8: Bake for about 30 minutes or until cheese melts and is bubbly.
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Step 9: Garnish with chopped cilantro and serve warm.
We hope you enjoy this recipe!
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