salt and ground black pepper to taste
cilantro for garnish
1 can (11 oz) corn kernel, drained
1 cup Monterey Jack cheese, shredded
1 cup white cheddar, shredded
1 can (16 oz) refried beans (I used Old El Paso)
2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
2 cups dry Basmati rice
3 cooked chicken breasts, shredded
Jo Cooks
I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.
http://www.jocooks.com/
Fruit Smoothie
Mini Lasagna Cups
Cinnamon Rolls
Chocolate Nut Tarts