Monday, May 9, 2011

Chicken and Black Bean Green Enchilada Rice Bake

Such an easy recipe that you can freeze or make ahead.  Creamy green chile sauce layered with mexican spices, beans, rice, chicken and tomatoes!

1 1/2 cups rice
1- 2 cups cooked, shredded chicken breast
One 15-19 ounce can mild green enchilada sauce
One 4-ounce can sliced black olives (optional)
One 15-ounce can diced tomatoes
1/2 cup sour cream or to desired creaminess
salt & pepper
1 teaspoon Ground Cumin
1-2 tsp. Chili pwd. (optional) this is my addition to the recipe
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese

Cook rice according to package directions.  Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into 9 x 13 baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for at 350 for 30 to 35 minutes, until cheese is melted and rice is hot.


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