Step 1

Label a 9x13 freezer container with date, name and cooking instructions.

Step 2

Cook the rice, I cooked it with 4 cups of water and ¼ cup of butter.

Step 3

Mix the 2 cheeses together.

Step 4

In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese.

Step 5

Add rice, season with salt and pepper if needed, and mix well.

Step 6

Pour rice mixture into a large casserole dish.

Step 7

Top with corn then with remainder of cheese.

Step 8

Place lid on top and place in freezer.

Step 9

When ready to cook, remove the lid and place in a preheated 350 degrees oven for 45 minutes.

Step 10

Garnish with chopped cilantro and serve warm.

Step 11

Serve immediately.