Bring 4 cups of water to a rolling boil in a medium saucepan. Add 2 cups of rinsed long grain rice, stir briefly, cover, and reduce to a simmer. Cook for approximately 18 minutes, or until tender and water is absorbed. Remove from heat and let it sit covered for 5 more minutes before fluffing with a fork.

While the rice is cooking, preheat your oven to 350°F (175°C) and prepare a 9x13-inch casserole dish.

In a large mixing bowl, combine 3 cups of shredded cooked chicken, 2 cups of red enchilada sauce, one can of refried beans, and 1 cup of corn kernels. Stir in half of each cheese variety—1 cup of white cheddar and 1 cup of Monterey Jack—until well blended. Gently fold in the cooked rice.

Transfer the mixture into the prepared casserole dish, spreading evenly. Top with the remaining cheese to create a gooey crust.

Bake in the preheated oven for 20-30 minutes, until the cheese is fully melted, bubbly, and lightly golden.

Remove from oven and let it rest for about 5 minutes. Garnish with chopped fresh cilantro or parsley before serving.