Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole can be on your dinner table in just 50 minutes. You’ve got all the makings of a chicken enchilada but with rice. It’s simply delicious! The cheesy, hearty flavor is what makes this dish simply stand out instantly. Absolutely delicious!

Ingredients:

2 cups long grain rice (uncooked, such as Basmati)

3 chicken breasts (cooked and shredded (about 1½ lbs))

20 ounce red enchilada sauce

16 ounce refried beans

1 cup white cheddar (shredded)

11 ounce corn kernel (drained (1 can))

1 cup Monterey Jack cheese (shredded)

¼ teaspoon salt

¼ teaspoon black pepper (freshly ground)

1 tablespoon fresh cilantro (or parsley for garnish)