Chicken and Black Bean Green Enchilada Rice Bake
This Chicken and Black Bean Green Enchilada Rice Bake is a delicious way to use up leftover chicken breast! This easy enchilada casserole is full of nutrients and your favorite savory flavors.
Equipment
- 1 9x13 inch baking dish Greased
Ingredients
Main ingredients
- 2 cups white long grain rice washed
- 2 ½ cups cooked chicken breast shredded
- 15 oz mild green enchilada sauce
- 4 oz sliced black olives
- 15 oz diced tomatoes
- ½ cup sour cream
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon McCormick Gourmet Roasted Ground Cumin
- 15 oz black beans rinsed and drained
- 2 cups shredded cheddar cheese
Instructions
Instructions
- Preheat your oven to 350°F so it’s ready to go when the mixture’s in the pan.
- Grab a big bowl and toss in the cooked shredded chicken, green enchilada sauce, sliced black olives, diced tomatoes, sour cream, kosher salt, black pepper, cumin, cooked rice, and black beans. Stir it all up well so everything’s coated.
- Grease a 9x13 inch baking dish real good with a little oil or butter to keep stuff from sticking.
- Pour your chicken and rice mixture in the dish, spread it out evenly so it cooks uniform.
- Cover the dish tightly with aluminum foil to trap moisture and let it bake easy for 25 minutes.
- After 25 minutes, carefully pull off the foil and sprinkle the shredded cheddar cheese evenly on top.
- Put it back in the oven uncovered and bake for another 5 minutes. That lets the cheese get all bubbly and a bit golden.
- Take it out and let it cool a few minutes so that tender pull sets just right before you serve.
Notes
Makes 6-8 servings