Chicken Enchilada Rice Casserole

Ingredients

• •3 chicken breasts
• •2 cups basmati rice
• •4 cups water
• •1 tbsp butter
• •20 ounces enchilada sauce
• •1 can refried beans
• •2 cups mexican blend cheese
• •1 bell pepper
• •4 green onions
• •1 tbsp chili powder
• •½ tsp cumin
• •1 cup corn
• •cilantro

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Method

From foodista.com — read the original

1. 1Preheat oven to 350°F
2. 2Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through.
3. 3Let cool in pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks. Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter. Keep oven preheated at 350°F
4. 4In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.
5. 5Add in the rice, seasonings, diced red pepper, and chopped green onions.
6. 6Mix well.
7. 7Transfer mixture into a large casserole dish. Top with the frozen corn and remaining cheese.
8. 8Bake for 35-40 minutes, or until cheese is melted and bubbly.
9. 9Garnish with cilantro and serve warm.