Mexican Chicken & Rice Casserole

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Ingredients:
3 chicken breasts, cooked and shredded
2 cups Basmati Rice, uncooked
3 cups shredded Mexican Cheese Blend
30 oz. Enchilada Sauce (recipe located below)
2 4oz. Cans of chopped green chiles
16 oz. can of refried beans
11 oz. can of corn, drained
Salt and Pepper to taste

Preparation:
Cook the rice in 4 cups of water, 1/2 stick of butter and 1 Tbsp. Salt
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix the shredded chicken, green chilies, enchilada sauce, refried beans, half of the cheese and the cooked rice.

Pour mixture into a deep 13x9 inch baking dish.
Top with drained corn and remainder of cheese.

Bake for 30 minutes or until cheese is melted and bubbly.
Garnish with chopped scallions; cilantro and sour cream if desired.

Enchilada Sauce:
2 15 oz. cans of tomato sauce
2 Tbsp. dried onion
1 Tbsp. Chipotle Chili Powder
1 Tbsp. Chili Powder
1 Tbsp. Cumin
2 Tsp. Salt
1 Tbsp. Garlic Powder
2 Tsp. Freshly ground black pepper

Mix all the ingredients together in a medium saucepan. Cook on medium low heat covered for 15 minutes. 

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