This Turkey Enchilada Casserole can be on your dinner table in just 50 minutes. You've got all the makings of a turkey enchilada but with rice. It’s simply delicious!

Turkey Enchilada Casserole

Ingredients

1 1/2 lb. Plainville Farms Turkey Breast

2 cups long grain rice uncooked, such as Basmati

20 ounce red enchilada sauce

16 ounce refried beans

1 cup white cheddar, shredded

1 can corn

1 cup monetery jack cheese

1/3 tsp salt and pepper

Instructions

1. In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18 minutes, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.

2. Preheat oven to 350°F.

3. In a large bowl combine the shredded turkey with the enchilada sauce, refried beans, corn and half of the monterey jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9×13-inch casserole dish. Top with remainder of cheese.

4. Transfer the casserole dish to the oven and bake for about 20-30 minutes or until cheese melts and is bubbly. Enjoy!