Ingredients
- 1 c. rice
- 2 c. water
- ½ tsp. chili powder
- ¼ tsp. salt
- 2 boneless skinless chicken breasts
- 16 oz. can refried beans
- 16 oz. can enchilada sauce
- 2 c. frozen corn
- 1 c. shredded Mexican blend cheese
- optional toppings: avocado slices, sour cream, salsa
Recipe Description
This dinner is so satisfying and good. It’s got all the Mexican flavors I love, but it’s simpler than making enchiladas. I liked the rice substitution a lot, and this recipe would actually be good for using up leftover rice and/or cooked chicken when you have those on hand. This one will be making a repeat performance at our house very soon. I hope you enjoy it too!
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