CHICKEN ENCHILADA RICE CASSEROLE

CHICKEN ENCHILADA RICE CASSEROLE 3 chicken breasts 2 cups rice traditional rice preferred 20 oz enchilada sauce (roughly 1 large can or 2 10 oz cans) 16 oz refried beans (1 can) 1 cup white cheddar shredded 1 cup monterey jack cheese shredded 11 oz corn (1 can) 1 tbsp cilantro chopped 1/4 tsp salt or to taste 1/4 tsp black pepper or to taste For cooking raw chicken breasts: Cut breasts in half, then place them in a large pot. Fill pot with water until tops of chicken are covered. Bring to a boil over medium high heat, then cover and reduce heat to a simmer. Allow chicken to cook for 10-15 minutes or until insides of chicken are no longer pink. Place cooked chicken in a large bowl and allow to cool for 5 minutes, then use 2 forks to shred chicken. Set chicken aside. Preheat oven to 350 degrees F. Prepare rice to package instructions, typically with 4 cups water and 2 tablespoons butter. Set aside. In a small bowl, mix the 2 cheeses together. Set aside. In a large mixing bowl, thoroughly mix the shredded chicken, enchilada sauce, refried beans, salt, pepper, and half of the cheese. Fold in cooked rice. Pour rice enchilada mix into a 9x13 baking dish or casserole dish. Top with corn and remaining cheese. Bake for 20-30 minutes or until cheese has melted. Top with chopped cilantro before serving.