chicken enchilada rice casserole... 50 minutes

the goods:

1 rotisserie chicken, breast meat removed and shredded, carcass discarded

2 cups basmati rice

2 cans (10 ounces each) red enchilada sauce

1 can (16 ounces) refried beans

1 cup shredded white cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (11 ounces) corn kernels

sour cream, chopped tomatoes, chopped avocado, and cilantro, for serving

Cook rice according to package instructions using 4 cups water and 1/4 cup butter. 

Preheat oven to 350 degrees. Combine the two cheeses.

In a large bowl mix the shredded chicken with the enchilada sauce, refried beans, and half the cheese. Add rice, season with salt and pepper and mix well. Pour mixture into a casserole dish. Top with corn and sprinkle with remaining cheese.

Bake for 20-30 minutes or until cheese melts and is bubbly. 

Garnish with cilantro. Serve with sour cream, chopped tomatoes, chopped avocado, and additional cilantro.