Chicken Enchilada Casserole
Ingredients
- 3 chicken breasts, cooked and shredded
- 2 cups rice, cooked
- 2 cans (10 oz each) Enchilada sauce
- 1 can (16 oz) refried beans
- 1 cup sharp cheddar cheese, shredded
- 1 cup Pepper Jack cheese, shredded
- 1 can (11 oz) corn kernel
- 1 can black beans drained/rinsed
- Dried cilantro
- salt and ground black pepper to taste
- Preheat oven to 350 F degrees.
- Mix the cheeses together.
- In a large bowl mix the chicken, rice, enchilada sauce, refried beans, black beans and half of both the cheeses together.
- Taste and add salt and pepper to taste.
- Pour chicken and rice mixture into a large prepared casserole dish.
- sprinkle with the corn and the remainder of 2 cheeses and cilantro.
- Bake in preheated oven for about 20 to 30 minutes or until cheese is melted and is casserole is bubbly.
- Garnish with chopped cilantro and sour cream.
- Enjoy.
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