Ingredients
Serves: 12
Prep Time: 20 mins
Total Time: 50 mins
3 cooked chicken breasts, shredded
2 cups dry Basmati rice
2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
1 can (16 oz) refried beans (I used Old El Paso)
1 cup white cheddar, shredded
1 cup Monterey Jack cheese, shredded
1 can (11 oz) corn kernel
cilantro for garnish
salt and ground black pepper to taste
Preparation
