Chicken Enchilada Rice Casserole
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Easy Chicken Enchilada Rice Casserole
Ingredients
- 2 cups cooked shredded chicken
- 2 cups cooked rice (white or brown)
- 1 can black beans, rinsed (15 oz)
- 1 can diced tomatoes w/ green chilies (10 oz)
- 1 cup corn kernels (fresh/frozen/canned)
- 1 can red enchilada sauce (10 oz)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro
- ¼ cup sliced black olives (optional)
- 2 green onions, thinly sliced


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