Chicken Enchilada Rice Casserole


6 cups cooked long-grain white rice
2 cups shredded Mexican cheese blend
3 cups chicken, cooked and shredded (about 3 breasts)
1 (20 oz) can enchilada sauce
1 (16 oz) can refried beans
1 (11 oz) can corn, drained
Fresh cilantro, chopped, for serving (optional)
Sour cream, for serving (optional)
Kosher salt and freshly ground black pepper, to taste


Preheat oven to 350°F.
To a large bowl, add the chicken, enchilada sauce, refried beans, and half of the cheese. Add rice and some salt and pepper. Stir together thoroughly and pour into a baking dish.
Top with corn and remaining cheese. Bake until cheese is melted and bubbly and lightly golden brown, about 30 minutes.
Serve with sour cream and chopped cilantro, if desired. Enjoy!


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