Created by JamesdoesCooking on April 9, 2015
Step 1: Cook the rice with 4 cups of water and 2 tablespoons butter.
Step 2: Preheat oven to 350 F degrees.
Step 3: Mix the two cheeses together.
Step 4: In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add cooked rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
Step 5: Bake for about 20 to 30 minutes or until cheese melts and is bubbly.