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Ingredientes
- 3 chicken breasts, cooked and shredded
- 2 cups rice, cooked
- 2 cans (10 oz each) Enchilada sauce
- 1 can (16 oz) refried beans
- 1 cup sharp cheddar cheese, shredded
- 1 cup Pepper Jack cheese, shredded
- 1 can (11 oz) corn kernel
- 1 can black beans drained/rinsed
- Dried cilantro
- salt and ground black pepper to taste
View Full Recipe at Greg's Kitchen
