3 cooked chicken breasts, shredded (I used 2 large cans of chicken to cut down on time)
2 cups minute rice
3 cans (10 oz each) Enchilada sauce (I used Old El Paso)
1 can (16 oz) black beans
1 cup cheddar, shredded
1 cup Monterey Jack or pepper jack cheese, shredded
1 can (11 oz) corn kernel, drained
salt and ground black pepper to taste
sour cream and/or cilantro to garnish (optional)
Cook the rice as directed.
Preheat oven to 350 F degrees.
Mix the 2 cheeses together.
In a large bowl mix the shredded chicken with the enchilada sauce, corn, black beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with remainder of cheese.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish with chopped cilantro and/or sour cream and serve warm.
Adapted from JoCooks