Chicken Enchilada Rice Bake

I’m always looking for ways of using leftover chicken. What’s wonderful about this dish     with the exception of the chicken and cheese, all of the other ingredients – corn, Rotel tomatoes, black beans, enchilada sauce – can be pulled from your pantry. This could easily feed four people with leftovers for lunch the next day, which is great because it’s delicious!

• 2 cups instant rice*
• 2 cups cooked chicken, chopped
• 1 – 15 oz. can black beans, drained and rinsed
• 1 cup corn
• 1 can Rotel tomatoes, drained
• 2 cups shredded cheddar, divided
• 2 – 10 oz. cans red enchilada sauce
• 1/2 cup chicken broth

1. Preheat oven to 350º, grease a 9″ x 13″ pan, set aside.
2. Cook rice. (* I made long grain rice, I used 2 cups of rice and 4 cups of water.)
3. In a large bowl, combine rice, chicken, black beans, corn, Rotel tomatoes, 1 1/2 cups shredded cheddar, enchilada sauce, and chicken broth.
4. Pour mixture into prepared pan, and top with remaining 1/2 cup cheese.
5. Bake for 20 to 25 minutes, until bubbling and cheese is melted.