Mexican Chicken & Rice Casserole
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 Mi