For cooking raw chicken breasts: Cut breasts in half, then place them in a large pot. Fill pot with water until tops of chicken are covered. Bring to a boil over medium high heat, then cover and reduce heat to a simmer. Allow chicken to cook for 10-15 minutes or until insides of chicken are no longer pink. Place cooked chicken in a large bowl and allow to cool for 5 minutes, then use 2 forks to shred chicken. Set chicken aside.
Preheat oven to 350 degrees F.
Prepare rice to package instructions, typically with 4 cups water and 2 tablespoons butter. Set aside.
In a small bowl, mix the 2 cheeses together. Set aside.
In a large mixing bowl, thoroughly mix the shredded chicken, enchilada sauce, refried beans, salt, pepper, and half of the cheese. Fold in cooked rice.
Pour rice enchilada mix into a 9x13 baking dish or casserole dish. Top with corn and remaining cheese.
Bake for 20-30 minutes or until cheese has melted.
Top with chopped cilantro before serving.
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