Chicken Enchilada Rice Casserole

1 cup, shredded Cheddar Cheese
1 cup, shredded Monterey Cheese
3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
2.5 cup Sauce - Enchilada Sauce-Old El Paso - 20 oz can
1.5 cup Refried beans, ROSARITA, refried beans, traditional - 1 15 oz can
11 oz canned mexican corn (by TANKASS47)
0.25 tsp Black Pepper (Ground) (by TIARENEE)
1 tbsp Cilantro, dried
.25 tsp Salt
8 serving Brown Rice, Great Value Natural Whole Grain Rice - 1/4 cup dry

I always cook a whole bag of brown rice and freeze in 2 cup containers to save prep time. You would need three of the two cup bowls to make this casserole. Also I sometimes use costco roasted chicken and shredd to also save cooking time.

1. Cook Rice - 2cups dry brown rice with 4 cups water or broth per package instructions.
2. Cook 3 chicken breasts and shredd
3. Preheat oven 350 degrees
4. Mix the two cheeses together
5. In large bowl mix shredded chicken with enchilada sauce, refried beans and half of the cheese. Add in rice and season with salt and pepper if needed and mix well. Pour mixture into a greased 9x13 pan. Top with the corn and then add rest of the cheese.
5. Bake 20-30 minutes or until cheese melts and is bubbly.
6. Garnish with chopped cilantro and serve warm. (I used dried cilantro and mixed it into the mixture)

4. In large bowl

Serving Size: Serves 12 (use 9x13 pan and cut into 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user HOTROD53.