Chicken Enchilada Bake

Ingredients

• 2 cups cooked chicken breasts (3 raw boneless, skinless chicken breasts, cut in pieces & cooked)
• 1 - 14 oz. jar Old El Paso Enchilada Sauce
• 1 – 4 ounce can chopped green chilies
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked 4Sisters parboiled rice or any other 4sisters rice
• 1 cup black beans, drained
• 1 cup fresh corn kernels, or drained can or frozen kernels
• 1 tsp. sea salt
• ½ tsp. pepper
• Chopped green onions & chopped cilantro leaves, for garnish

Instructions

1. Combine the cooked chicken, enchilada sauce, green chilies, 1 cup of the Monterey Jack cheese, cooked rice, black beans & corn. Top with remaining cup of Monterey Jack cheese.
2. Place in an oven proof skillet or dish. Bake at 375 degrees for 20-30 minutes, uncovered until hot and bubbly.
3. To serve, top with chopped green onions and cilantro. Enjoy!

Notes

• Serves 4