Description

Mexican at home never tasted so good. Tailor this recipe to your own tastes and needs by using leftover rice, rotisserie chicken and/or Mexican cheese.

Ingredients

• 3 cooked chicken breasts, shredded
• 2 c. dry Basmati rice
• 4 c. water
• 1/4 c. butter
• 20 oz. Enchilada sauce
• 16 oz. can refried beans
• 1 c. white cheddar, shredded
• 1 c. Monterey Jack cheese, shredded
• 11 oz. can corn
• cilantro, for garnish
• salt and freshly ground black pepper, to taste

Steps

1. Cook rice with 4 cups water and ¼ cup of butter.
2. Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.
3. Combine the 2 cheeses together.