Green Chilie Chicken Enchilada Rice Bake

INGREDIENTS

• 4 cups cooked rice of choice, I used white basmati
• 10 ounce can Old El Paso Mild Enchilada Sauce
• 4.5 ounce can Old El Paso chopped Green Chilies
• 2 cups cooked shredded or chopped chicken
• 10 ounce can diced tomatoes
• 1 1/2 cups corn
• 2 tablespoons ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 1 1/2 cups shredded cheddar cheese