Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice, stirring occasionally. Bring to a simmer, then cover the pot and allow it to cook for about 18 minutes, or until the rice is tender and the water has been absorbed. Once cooked, remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.
Prep the oven: Preheat your oven to 350°F (175°C) while you prepare the other ingredients. This ensures that your casserole will bake evenly and thoroughly.
Combine everything together: In a large mixing bowl, combine the shredded chicken with the enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar. Stir well to mix all the flavors together. Add the cooked rice, and season with salt and pepper if needed, mixing until well combined.
Transfer to casserole dish: Pour the rice mixture into a 9×13-inch casserole dish, spreading it evenly. Top with the remaining cheese to create a cheesy, bubbly layer.
Bake: Place the casserole dish in the preheated oven and bake for about 20 to 30 minutes, or until the cheese melts and is bubbly on top, filling your kitchen with wonderful aromas.
Garnish and serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro for a pop of color and freshness. Serve warm and enjoy the deliciousness!
