This casserole has all the flavors of a chicken enchilada all wrapped together in one large delicious pan. It’s a great comfort food dish, with delicious spices, chilies and corn. It’s perfect anytime of the year for dinner, and reheats great the next day for lunches.
3 cups cooked white rice
1/2 lb cooked chicken breasts, shredded
2 cups gluten free enchilada sauce
1 10 oz can green chilies
1 16 oz can refried beans
1 cup corn
1/8 teaspoon sea salt
1/8 teaspoon cayenne
1/2 teaspoon ground cumin
1 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
Top with the cheddar and remainder monterey jack cheese and place into the oven and bake for 25-30 minutes, until the cheese is starting to slightly bubble and brown. Serve hot.