Chicken Enchilada Rice Casserole

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INGREDIENTS

2 cups Basmatì rìce uncooked
1 cup whìte cheddar shredded
1 cup Monterey Jack cheese shredded
3 chìcken breasts cooked and shredded
20 oz Enchìlada sauce ì used Old El Paso
16 oz refrìed beans ì used Old El Paso
11 oz corn kernel draìned (1 can)
cìlantro for garnìsh
1/4 tsp salt
1/4 tsp black pepper freshly ground

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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJwUku8zD4Lsg8gs80cPVwC_hfckFR6iNwaiZQH_wQtIEJ-WWkPOwbDtYIzd8w04jT4G-PjSbcTX6BHgLWyL5rxupd94Xa0TjevWudD1sVfxow1nzWqpvBpOoGbgEXK14uLKVTlDrXMRzL/s1600/o98.jpg" title="Chicken Enchilada Rice Casserole #Main course#Chicken#Casserole#Enchiladas"> Chicken Enchilada Rice Casserole
INSTRUCTIONS

Cook the rìce. ì cooked ìt wìth 4 cups of water and 1/4 cup of butter.
Preheat oven to 350 F degrees.
Mìx the 2 cheeses together.
ìn a large bowl mìx the shredded chìcken wìth the enchìlada sauce, refrìed beans and half of the cheese. Add rìce, season wìth salt and pepper ìf needed, and mìx well. Pour rìce mìxture ìnto a large casserole dìsh. Top wìth corn then wìth remaìnder of cheese.
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