Combine the enchilada sauce, beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well. Place the mixture in an 8x8 casserole. Sprinkle with the rest of the cheese and corn.
Bake for 30-35 minutes or until the cheese is melted and bubbling.
Learn how to make fluffy rice in the Instant Pot. ★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.