Enchilada Casserole

Enchilada Casserole 1 1/2 cups dry brown rice 3 cups fat free chicken stock 3 cups shredded rotisserie chicken (just about a whole chicken, or 3-4 cooked chicken breasts) 2- 10 oz cans enchilada sauce (I used mild, but you can hot if you like it spicier), divided 1 tsp chili powder 1 1/2 cups Reduced Fat Mexican Blend Shredded Cheese, divided 16 oz fat free refried beans 1 cup corn (I had leftover grilled corn so I took the kernals off of 3 cobs, or you can use 1 can drained) Optional Toppings Fresh Cilantro Sour Cream Fresh Lime Salsa Preheat oven to 350 Spray a medium casserole dish with nonstick spray, set aside In a medium saucepan combine brown rice and chicken stock, bring to a boil and then cover and reduce to a simmer until rice is cooked and the stick is absorbed - about 20 minutes While rice is cooking combine shredded chicken, 1 1/2 cans enchilada sauce, chili powder and 1 cup cheese In a small bowl combine refried beans and remaining enchilada sauce, set aside When rice is done cooking add it to the chicken mixture, stirring until well combined Pour rice mixture into prepared pan Top with refried beans and then the corn Sprinkle remaining cheese over corn and bake for 30-40 minutes or until cheese is melted and bubbly Let sit for 5-10 minutes before cutting Serve with any of the optional toppings if desired