Chicken Enchilada Rice Casserole

Ingredients

3 chicken breasts, boneless, skinless

2 cups dry Basmati rice

4 cups water

1 tbsp butter

2, 10 ounce cans enchilada sauce

1 can refried beans

2 cups Mexican blend shredded cheese

1 red bell pepper, diced

4 green onions, chopped

1 tbsp chili powder

1/2 tsp cumin

1 cup frozen corn

cilantro, for garnish, optional

Preparation

Preheat oven to 350. Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through. Let 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. In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.

Add in the rice, seasonings, red pepper, and green onions. Mix well.

Transfer mixture into a large casserole dish. Top with the frozen corn and remaining cheese.

Bake for 35-40 minutes, or until cheese is melted and bubbly. Garnish with cilantro and serve warm.