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Chicken and Rice Enchilada Casserole
Ingredients
  • 1 c. rice
  • 2 c. water
  • ½ tsp. chili powder
  • ¼ tsp. salt
  • 2 boneless, skinless chicken breasts
  • cooked and diced
  • 16 oz. can refried beans
  • 16 oz. can enchilada sauce
  • I used green
  • 2 c. frozen corn
  • 1 c. shredded Mexican blend cheese
  • or more to taste
  • optional toppings: avocado slices, sour cream, salsa
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