Creating this Chicken Enchilada Rice Casserole is easy when you follow these straightforward steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Mix Rice and Chicken: In a large bowl, combine the cooked rice and shredded chicken.

3. Add Ingredients: Add the enchilada sauce, black beans, corn, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.

4. Layer the Casserole: Transfer half of the rice and chicken mixture into a greased 9×13-inch baking dish.

5. Add Cheese: Sprinkle half of the shredded cheddar and Monterey Jack cheese over the mixture.

6. Repeat Layers: Add the remaining rice and chicken mixture on top, followed by the rest of the cheese.

7. Cover with Foil: Cover the baking dish with aluminum foil to retain moisture during baking.

8. Bake: Place the covered dish in the preheated oven and bake for 25 minutes.

9. Uncover and Finish Baking: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

10. Cool Before Serving: Allow the casserole to cool for about 5-10 minutes. This will make serving much easier.

This method ensures a scrumptious casserole that stays moist and flavorful throughout the cooking process.