Chicken Enchilada Bake

Mexican Food, BBQ and anything with Franks Red Hot Sauce is King in our house. We love Mexican food; Fajitas are most commonly our favorite thing to eat but last week I found this recipe online I decided to give it a try.

Chicken Enchilada Bake

1lb Cooked Chicken Breast shredded
2 - 15oz Cans of Red Enchilada Sauce
1- 8oz Can of Corn
2 Cups dry Basmati Rice
2 Cups Water
1/4 Cup Butter/Margarine
1 - 16oz Can Refried Beans
2Cups Colby Jack Shredded Cheese

- To Garnish - Sour Cream & Salsa

Place the 2cup Dry Basmati Rice in a pan on the stove, add 4cups water and 1/4 Cup Butter
Bring to a boil, stir then reduce to a simmer until water is dissolved (about 15-18 minutes)

While Rice is cooking mix your shredded chicken, enchilada sauce, 1/2 can corn, refried beans and half the cheese mixture together in a bowl.

Preheat oven to 400

Once rice is cooked add to mixture and stir well

Place in a 9x13 casserole dish  and top with remaining Corn & Cheese

Bake for 15-20 mins or until cheese is melted.

We served ours with sour cream and salsa.....there were no leftovers!