Begin by rinsing the long grain rice under cold water. In a large pot, bring water to a boil and add the rinsed rice. Cook according to package instructions until tender. Once cooked, drain any excess water and set aside.
If you haven’t cooked your chicken yet, you can poach, bake, or grill the chicken breasts. Once fully cooked, allow them to cool slightly before shredding with two forks or your fingers.
In a large mixing bowl, combine the cooked rice, shredded chicken, red enchilada sauce, refried beans, corn kernels, salt, and black pepper. Mix until all ingredients are well incorporated.
Spread half of the rice and chicken mixture evenly in the bottom of a 9x13-inch casserole dish. Sprinkle half of the white cheddar cheese on top.
Add the remaining rice and chicken mixture on top, then sprinkle with the remaining white cheddar and all of the Monterey Jack cheese.
Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for about 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Once out of the oven, allow the casserole to cool for a few minutes. Garnish with fresh cilantro or parsley before serving. Enjoy your Chicken Enchilada Rice Casserole hot!
