Chicken and Rice Enchilada Casserole

• Meat

  • 2 Breasts tequila lime chicken

• Produce

  • 1 1 oz can Black beans, seasoned
  • 1 Cilantro
  • 1 1 oz can Corn, yellow kernels
  • 1 can Green chiles
  • 1 Green onions
  • 1 1 oz can Mexican blend corn

• Pasta & Grains

  • 1 1 in bag Success boil bag white rice

• Baking & Spices

  • 1 Salt and black pepper

• Dairy

  • 1 cup Monterey jack cheese

• Prepared

  • 1 batch Enchilada sauce, homemade

• Other

  • 1 cup Shredded mexican cheeese blend (divided

Found on thechunkychef.com

Description

Directions

• Boil the rice according to package directions, then set aside.
• Preheat oven to 350 degrees F. Spray a 13x9 baking dish with cooking spray and set aside.
• Mix the two cheeses together and set aside.
• To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, 1/2 of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
• Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
• Bake for 20-30 minutes, until cheese is bubbly and melted.
• To serve, sprinkle with sliced green onions and minced cilantro.