3 chicken breasts
2 cups of rice traditional rice preferred
20 oz enchilada sauce (roughly 1 large can or 2 10 oz cans)
16 oz refried beans (1 can)
1 cup white cheddar shredded
1 cup Monterey jack cheese shredded
11 oz corn (1 can)
1 tbsp cilantro chopped
1/4 tsp salt or to taste
1/4 tsp black pepper or to taste

For cooking raw chicken breasts: Cut breasts in half, then place them in a large pot. Fill the pot with water until tops of chicken are covered. Bring to a boil over medium-high heat, then cover and reduce heat to a simmer. Allow chicken to cook for 10-15 minutes or until insides of chicken are no longer pink. Place cooked chicken in a large bowl and allow to cool for 5 minutes, then use 2 forks to shred chicken. Set chicken aside.
Preheat oven to 350 F.
Prepare rice to package Instructions, typically with 4 cups water and 2 tablespoons butter. Set aside.
In a small bowl, mix the 2 kinds of cheese together. Set aside.
In a large mixing bowl, thoroughly mix the shredded chicken, enchilada sauce, refried beans, salt, pepper, and half of the cheese. Fold in cooked rice.
Pour rice enchilada mix into a 9x13 baking dish or casserole dish. Top with corn and remaining cheese.
Bake for 20-30 minutes or until cheese has melted.
Top with chopped cilantro before serving.
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