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1
Preheat the oven to 350°F.
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2
Combine the enchilada sauce with the 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.
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3
Place the mixture in an 8x8 casserole.
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4
Sprinkle on the rest of the cheese and corn.
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5
Bake for 30-35 minutes or until the cheese is melted and bubbling.
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