Chicken Enchilada Rice Casserole

I received this recipe from the Garden Valley RS.  

CHICKEN ENCHILADA RICE CASSEROLE

INGREDIENTS

• 2 cooked chicken breasts, shredded
• 2 cups dry Basmati or Jasmine rice
• 2 cans (10 oz each) Enchilada sauce 
• 1 can (16 oz) refried beans 
• 1 can black beans
• 1 can mild diced green chilies and tomatoes
• 1 cup white cheddar, shredded
• 2 cup Monterey Jack or Colby cheese, shredded
• 1 can (11 oz) corn kernel
• optional:
• cilantro for garnish 
• tomato sauce
• 1 can of black olives cut up

Just throw in your crock pot or rice cooker for 30 - 60 mins

I just used the white rice setting on my rice cooker. I cooked my rice the day before but I think it would actually be better if you threw it in uncooked but you will need to add more liquid. Probably 3 cups water, chicken broth or tomato sauce.

I liked it topped with sour cream and served with tortilla chips!

Make it your own- add in whatever you like!