Chicken Enchilada Rice Casserole

This is just like eating enchiladas but without the tortillas and topped with corn! Enjoy it with a dollop of sour cream!

Ingredients
1 C white rice
2 Tbsp butter
1 C shredded Mexican cheese
1 1/2 C cooked shredded chicken
10 oz can enchilada sauce
8 oz refried beans
1/2 yellow onion, diced
3 cloves garlic, minced
1 tomato, diced
5 oz corn kernels
1/4 tsp salt
1/4 tsp pepper
cilantro and sour cream for garnish

Preheat oven to 350 degrees.

Cook the rice in a pot with 2 C water and butter.

In a large bowl mix the chicken, enchilada sauce, beans, onion, garlic, tomato and half of the cheese.

Add the cooked rice, salt and pepper and mix well.

Pour mixture into a large casserole dish.

Top with corn and the remaining cheese.

Bake for 20-30 minutes, until cheese is melted and bubbly.

Remove from oven, top with cilantro and serve with a dollop of sour cream.