Chicken, Rice & Bean Enchilada Casserole

For the Rice

• 2 tablespoons olive oil
• ½ sweet yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 cups water
• 1½ cups basmati rice
• ½ cup tomato sauce
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 (15 ounce) can pink beans, drained
• ½ cup sweet corn

For the Enchiladas

• 12 corn tortillas
• 4 cups Mexican cheese blend, divided
• 3 chicken breasts, cooked and shredded
• 1 (10 ounce) can enchilada sauce
• ¼ cup chives, finely minced

1. To make the rice, heat olive oil over medium heat in a large saucepot. Add in the onion and cook until translucent, about 3 to 5 minutes. Add in the garlic and cook until fragrant, about 1 to 2 minutes.
2. Add in the water, rice, tomato sauce, salt and pepper and stir well. Bring to a boil and mix thoroughly. Reduce heat to medium and simmer, stirring occasionally, for 15 to 20 minutes until most of the liquid is absorbed.
3. Stir in the beans and corn. Remove from heat and set aside.
4. For the enchiladas, preheat oven to 350 degrees F and spray a 9×13-inch glass-baking dish with nonstick spray.
5. Fill the corn tortillas with about ¼ cup rice and 2 tablespoons of cheese in the center. Roll the tortillas up and place in the prepared baking dish. Repeat to make 12 enchiladas.
6. Top the rolled tortillas with a thin layer of cheese and then evenly distribute the shredded chicken over the top of the enchiladas. Pour the enchilada sauce over the top of the casserole and add a final layer of cheese. Bake for 15 to 20 minutes or until cheese is bubbly. Garnish with chives and serve immediately.