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Dinner
Apr
25
2011

Chicken and Black Bean Green Enchilada Rice Bake

Simple dinners are a must during the busy weeknights, so I developed this speedy chicken and black bean green enchilada rice bake. Try saying that 3 times fast! Lol πŸ™‚ Check your pantry, chances are you will have just about everything to make this for dinner tonight without going to the grocery store.

Next time you bake or crock pot chicken breast, do yourself a favor and make double the amount and freeze half for another dinner. You’ll be so glad you did.

Make sure you check out my Creamy Peanut Butter Chocolate Chip Tart that I developed for Kraft!

Take a peek at how quick dinner will be with my simple recipe, hope you enjoy!!

Here’s your line-up of ingredients…left: rice, olives, green enchilada sauce, chicken, tomatoes, black beans, cumin, sour cream and cheese.

 

Place your chicken into a large bowl and add the green enchilada sauce.

Add your sliced olives and diced tomatoes.

Add 1/2 Cup sour cream.

A little salt and pepper.

McCormick Gourmet has an incredible Roasted Cumin you must try. Love it in my Mexican recipes.

Give it a good mix!

Place your rice into a 9×13-inch baking dish.

Add your black beans over your rice.

Pour the chicken mixture over beans then top evenly with cheese. Time to bake 30 to 35 minutes at 350 degrees F.

It really is as good as it looks πŸ™‚ Enjoy!

[ziplist]

Chicken and Black Bean Green Enchilada Rice Bake

2 cups white long grain rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon McCormick Gourmet Roasted Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

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

Makes 6 to 8 servings

____________________________________

*Disclaimer: I am part of the McCormick Real Gourmet Blogger Program and am being
compensated however the thoughts and recipe are my very own.

Have a great rest of your week! Come back soon!





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  1. 1
    EatLiveRun says:

    This looks super comforting and delicious. I love casseroles like that!

  2. 2

    Gotta love these easy dinner ideas!

  3. 3

    I love chicken and mexican flavors, and thanks for the tip about cooking and then freezing the chicken, I will definitely be trying it!

  4. 4
    Nicole says:

    This looks delicious *prints & saves to recipe collection* & let me just say thank you again for that smoky mashed potatoes recipe. I used it for Easter & it was a huge hit. So yummy! Thanks!

  5. 5

    I CAN NOT WAIT to make this!! Looks beyond delicious.

  6. 6

    I love doing casseroles and this loks like the next one I make. Great pictures

  7. 7

    This looks delicious and so easy!! I love casseroles!

  8. 8

    Looks so yummy! Being so easy is a huge plus. This looks like a perfect meal for Cinco de Mayo!

  9. 9

    This looks like a perfect dish to make on Sunday and then have all week in a pinch, to bring for lunch, or to schedule a quick dinner! Love all of these flavors!

  10. 10
    Caroline in the UK says:

    Wow – this looks amazing! Will deffo have to try this soon.

  11. 11
    Erin A says:

    Oh yumm! I’m always looking for new ways to use black beans.

  12. 12
    Nicole says:

    I’m making this tonight! I have rotisserie chicken to use up πŸ™‚

  13. 13
    Gaby says:

    Dinner tonight? This is totally going to be on my table – I love all the southwestern flavors – it’s right up my alley!!

  14. 14

    ooh. that does look good. I have used the green sauce and leftover chicken to make yummy enchiladas but will give this a try next time.

  15. 15
    Thesha says:

    This looks Heavenly! Can’t wait to give this a try.

  16. 16
    Meg says:

    This looks so good. I will have to give this a try!

  17. 17
    kelley says:

    Always nice to have a new easy dinner recipe to throw in the mix!

  18. 18
    Molly Carter says:

    Yum, Jenny! I always have Mexican ingredients on hand. I’ve made a cheesy and creamy rice bake similar to this before. It’s just so good and so easy.

  19. 19
    Tracy says:

    Sounds yummy!!

  20. 20

    This looks like a very tasty meal – perfect for a busy night.

  21. 21
    Amye Kelly says:

    I made this tonight for dinner, and it was a huge hit! Thanks for posting such easy and delicious recipes.

  22. 22
    lindsay says:

    made this for dinner tonight and just took my first bite. YUMSVILLE! so delicious!! (i made it with pinto beans since hubby is not a black bean fan.) i’m gonna be full tonight…

  23. 23
    Amy says:

    YUM.

  24. 24
    gabbyloben723 says:

    I made this tonight and it was AMAZING!!! The flavor is all there, it’s creamy and filling. The meat was nice and tender, the rice was perfectly fluffy, and the chicken enchilada mixture was perfection! Thank you thank you thank you!
    ps. my 5 year old niece is a very very picky eater, she had three helpings!

  25. 25

    i loooove layered dishes.
    this looks so good!! the inside looks creamy and delicious.
    and i WILL be back soon πŸ™‚

  26. 26

    This sounds amazing! I can’t wait to try this recipe. I’ve bookmarked!

  27. 27
    katie hadfield says:

    Hey how do you cook your chicken Jen, I have tired different ways and don’t really love how it turns out.. thought I would see what you do? This looks so good, on my list.
    Thanks Katie H

    • 27.1
      Jenny says:

      Hi Katie,
      I cook it a number of ways, but when you see where it says “shredded cooked chicken” I typically cook it in my pressure cooker. It cooks those big Costco frozen chicken breasts in about 20 minutes and turns out perfectly juicy. However, if you do not have a pressure cooker, I would recommend placing thawed chicken breasts lightly seasoned with salt and pepper into a baking dish with 1/2 cup of chicken broth placed in the bottom. Cover the dish with foil and bake until cooked through, anywhere from 30-45 minutes. Let me know if you have any questions about it πŸ™‚

      If you plan ahead, toss a few chicken breasts into your crock pot in the morning with some chicken broth and slow cook them for 3-5 hours. That’s a great way to cook chicken too πŸ™‚ Talk soon.

  28. 28
    Tricia says:

    Looks really yummy. I just printed it out so I can give it a try. I think I may have to leave out some of the yummy stuff (like the olives) to try to get my kids to eat it. They are just too darn picky about their food – drives me absolutely nuts!

  29. 29
    Emily says:

    Ok can we talk about how AMAZING this looks!!! I am a sucker for Mexican casseroles aka anything with cheese and sauce!! (I recently made a Mexican casserole…what do you think?) Can you please stop making such yummy thing!?! I can’t fit in my pants!

    http://www.mrscapretta.com
    Recipes Fashion Marriage

  30. 30
    Shellina says:

    Wow- I can’t wait to make this for the fam! Excellent job, and thanks for sharing. πŸ™‚

  31. 31

    I was just thinking I need something super-easy to make for dinner tonight. I think I’m sold – also, you could switch this up a lot with different ingredients (keeping the basic chicken/rice/cheese combo). Yum – thanks!

  32. 32
    Memoria says:

    I’ll have to make this without sour cream because I don’t like the stuff. Any suggestions? I want to make this with brown rice to make it a bit healthier. It looks amazing.

  33. 33
    Stacey W. says:

    Oooh, that looks so dang good and I bet that would be so yummy wrapped in a tortilla. πŸ™‚ Thanks for another wonderful recipe. I might have to make this one and follow it up with your new chocolate PB tart for a whole night of goodness.

  34. 34
    Liza says:

    made this for dinner tonight – so yummy and it’s almost all gone, no complaints from the kiddies

  35. 35

    This looks amazing I’m bookmarking it – thanks for sharing :+)

  36. 36
    Val says:

    I saw this yesterday afternoon and made it for lunch. I happened to have the green enchilada sauce in my pantry. I live in Mexico and sometimes it is really hard to find certain ingredients. Plus, my husband is Mexican and doesn’t always like the American Mexican food that I sometimes try (cause, hey, I can usually find all the ingredients for those dishes). BUT, he really liked it. He said, “I would ask you to make this again”. Anytime he says that, it is a big success! So, thanks for the recipe. It was simple to throw together and all ingredients that I can find!

    It was really great!

  37. 37

    I made this last night and it came out amazing! Having leftovers for lunch in 15 minutes and I can’t wait. I messed up and bought Red Enchilada Sauce instead of Green, but still came out great. And I used the store baked rotisserie chicken to save on time. Really great recipe, thanks for sharing. I added it to my collection for posterity and future use. ^_^

  38. 38
    Joyce says:

    This looks so good. I like the way the rice kinda subs for the tortillas. And, love the addition of the black beans!

  39. 39
    Lora says:

    Thanks for this recipe- I have everything but sour cream so gonna give this a try. It looks great!

  40. 40

    Such a genius weeknight dinner & perfect for lunchbox leftovers too! xo

  41. 41
    Hannah says:

    Cannot wait to try this!!!

  42. 42
    Christina says:

    Made this last night and loved it! I added in some extra veggies and it turned out great! Thanks for sharing this.

  43. 43
    Kerry says:

    My husband is skeptical because of the black beans but I am insisting on making this. It looks sooo good.

  44. 44
    Callie says:

    Just made this tonight…oh my!!! It is superb! I forgot the sour cream but instead of just white rice, I’ve been craving some cilantro lime rice, so I made some and put that at the bottom and topped it off with pepper jack and cheddar! There are plenty of leftovers, and it’s really difficult not to just finish them right now. πŸ™‚

  45. 45
    Jo F. says:

    Made this for dinner last night and it was scrumptious! We enjoyed it very much.

  46. 46
    Jesseca says:

    Oh my YUM! We made this for dinner a few nights ago. I have to say, it’s rather simple, but full of flavor. My husband even suggested adding it to our regular line up!

    Thanks Jenny for sharing!

  47. 47
    Jessica says:

    I made this for dinner last night and it was FABULOUS! Its also much lunch today! Have you ever thought about posting the nutritional information on your dinners? I think this would be a great tool!

  48. 48
    Terra says:

    This was DELISH!!! My 19 month old had 3 helpings!!! I used leftover carne asada from your recipe instead of chicken and it was excellent!!

  49. 49
    danielle says:

    This looks so good! I wanted to let you know that I featured this yummy dish on “What I Bookmarked This Week” post – stop by and check it out. And thanks for the inspiration!

    danielle

  50. 50
    Stefany says:

    Made this the other night but used red enchilada sauce since i did not have green on hand. LOVED IT! and so did my kids! thanks for the great recipe! easy ingredients with stuff I ususally have on hand.

  51. 51
    Lisa says:

    Can I make this receive with out the sour cream?
    If so should in replace it with another ingredient?

  52. 52
    Amber Barrows says:

    Tried this tonight and LOVED it. I added a can of cream of chicken soup. So creamy!

  53. 53

    […] Monday – House Church – Making Chicken and Black Bean Green Enchilada Rice Bake […]

  54. 54
    Renee says:

    I just made this and it is so yummy! Very creamy and lots of great flavors. Some changes I made: I used canned chicken because it was easiest, and I didn’t add any of the salt called for in the recipe (I figured with all the canned ingredients, there had to be enough salt in there already!). Thanks for a yummy dish!

  55. 55
    Mandy says:

    Awesome! We just devoured it! Hubs said he wanted it again for dessert! I’m printing it now & adding to the regular line up!

  56. 56

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  57. 57
    Katie Curtis says:

    Hi Jenny! We miss your smiling face around here. Thanks for this super yummy recipe! It’s in the box. I added green chiles to the chicken mixture and corn with the black beans too. Everyone but Tess loved it, but she grudgingly ate her five bites LOL. Hope all is well!!

  58. 58
    Jillian says:

    I made this the other night, it was good! After I tried it, I thought it was missing something…. I opened up a can of refried beans & served it as a side, it was great! We also used a little taco sauce, too.

    Next time – I will layer the refried beans right in. Although, I think I will skip the tomatoes & add corn instead, and then serve it with some pico de gallo right on top πŸ™‚ Awesome dish!!

  59. 59

    […] That’s right, it’s another “you probably have most (or all) of these ingredients in your cupboard and fridge anyway so there’s no excuse not to make supper tonight” recipe! This one was adapted from The Picky Palate. […]

  60. 60
    Memoria says:

    My mother and I tried this out with brown rice and fat-free, Greek yogurt in place of sour cream (I don’t like it). The dish was very good!! I made mine without olives while my mother added olives to hers. Also, I made my own, fresh salsa verde since it’s so easy and quick to make. Thanks!

  61. 61
    Ann says:

    I made this the other night and we absolutely loved it! I actually doubled the recipe and put the other half in the freezer for another night in the future. Thanks for sharing!

  62. 62
    Amy says:

    Casserole type dishes and rice are not usually my favorite but we are big Mexican eaters at our house and this was so easy and had a ton of flavor! We loved it! It was so easy and will definitely go into my regular rotation. Thank you again for more delicious recipes!

  63. 63
    Dennis says:

    This looks so easy and so tasty!

  64. 64
    arletha says:

    Just got done with this for dinner tonight, we loved it!! My 6 yr old even had seconds. Thank you for such wonderful recipes! You are a god-send!!

  65. 65
    Brittney says:

    Just made this for my family and my in-laws. Big hit! I am such a novice in the kitchen, but I always love trying your recipes. They don’t intimidate me and always taste yummy. You make me look good, so thanks!

  66. 66
    Sheri Nichols says:

    Have you tried to prepare this & freeze it? I like to take freezer meals to friends after they’ve had a baby and I was wondering about this one. I’m not sure how well the rice would freeze.

  67. 67

    […] found this awesome recipe to make for dinner this week! Rate this: Share this:FacebookTwitterLike this:LikeBe […]

  68. 68

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  69. 69

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  70. 70
    Ellen says:

    Do you think that brown rice would taste good in this recipe? I’m looking for an alternative to white rice in recipes, such as this one, that call for it.

  71. 71

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  72. 72
    Karen says:

    Oh my goodness…I have made this TWICE in the past two weeks!! It is AMAZING….Now my favorite dish! Thank you soooooo much!!

  73. 73

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  74. 74
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  75. 75

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  76. 76
    Sue Ann Kainz says:

    Hi! Is the 2 C rice cooked or un-cooked?

  77. 77

    […] 7) Chicken, Rice & Black Bean Casserole […]

  78. 78
    Kristy says:

    I just made this!!! It was sooo good. I did mess up though, I didn’t get the green chile enchilada sauce just enchilada sauce….but it was still really, really good!!!

  79. 79

    Hello There. I found your blog using msn. This is a very smartly written article. I will be sure to bookmark it and come back to learn extra of your useful information. Thanks for the post. I?ll definitely return.

  80. 80

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  81. 81
    Lindsey says:

    Thanks so much for the recipe! I made it tonight, and we loved it! I was thrilled that I didn’t have to buy a single ingredient, and the best part is that my husband even said it was a keeper (and he’s fairly picky). THANKS AGAIN!

  82. 82
    Jaime says:

    Jenn- I made this for my husband the other night and it was amazing! I used diced tomatoes with chilies and it gave it quiet a kick my husband wanted πŸ™‚ Thanks for the awesome recipes!!!

  83. 83

    My little chefs made this by themselves. They had a wonderful time and LOVED the recipe. Come check it out. http://www.fivelittlechefs.com/2012/01/chicken-and-black-bean-green-enchilada.html

  84. 84
    Laura P says:

    Made this for dinner tonight (without olives) and my family loved it! Instead of plain white rice I used Mahatma yellow long grain rice–it was de-lish! Thanks for a great week night recipe!

  85. 85
    Senor Rice says:

    Is brown rice healthier for you than white rice? What are the benefits of brown rice and the costs associated with subsituting it for white rice?

  86. 86
    Kayla says:

    Does anyone know if/how this freezes? We love this recipe and would like to make it for a set of new parents to store in the freezer…

  87. 87
    Kayla says:

    Does anyone know if/show this freezes? We love it and would like to make it for a set of new parents to store in their freezer…

  88. 88
    Vivienne says:

    Looks yummy! Would brown rice work just as well?

  89. 89

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  90. 90

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  91. 91
    Andrea says:

    I bought black beans to make this but realized they disappeared so I used refried beans and it was still very tasty. Thank you!

  92. 92

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  93. 93

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  94. 94

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  95. 95
    Tricia Smith says:

    This looks SO yummy…..but my 6 year old does not like sour cream. I’ve tried a ton of different recipes and can’t hide it enough for her to not taste it. Any thoughts on what could be substituted for the sour cream? I absolutely LOVE quick and easy weeknight meals, and ANYTHING Mexican, so I’d love to try this! Thanks do much!!!

  96. 96
    Melanie says:

    Mmmm, this looks so yummy. We’re not big olive fans, so I think I might leave those out and add green chilies instead? Do you think that’s a little too much ‘green’ with the green enchilada sauce? I want to try brown rice, too. Definitely dinner tonight!

  97. 97

    […] May 8, 2012 in Food Dinner was so amazing tonight I just couldn’t wait to share. IΒ didn’t set up my own photo shoot, so I borrowed this one from Picky Palate. […]

  98. 98
    Angelica Hedges says:

    Ok, love how easy peasy this is. Got my menu planned for the rest of the week. Thanks
    Angelica

  99. 99
    sharin says:

    This is going on this weeks menu. It looks and sounds so yummy. Thanks for sharing it.
    PS- I found you via Pinterest.

    ~sharin

  100. 100

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  101. 101
    Jenn says:

    I found this recipe on pinterest and I was curious if you have ever froze this meal. I wanted to try it for a freezer meal but I wasn’t sure how the rice would re-heat.

  102. 102
    malloryd87 says:

    is that precooked rice?

  103. 103
  104. 104
    Sarah says:

    I made this for dinner tonight, but used brown rice instead of white, and red enchilada sauce instead of green, because that’s what I had. It was super delicious! Thanks for the recipe!

  105. 105

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  106. 106

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  107. 107
    Liz Lopes says:

    Hi! I was wondering could I make this ahead and then freeze it before I do the in the oven for 30 min step?

  108. 108
    Liz Mackie says:

    Thanks for all your nice Cinco de Mayo recipes, Jenny. Have a great week!

  109. 109
  110. 110
    bjtoys says:

    Made this today using left over turkey instead of chicken. Delicious and easy! Left out the black olives since daughter doesn’t like them. Made enough for 6 people and only had 3. so yummy leftovers for this week!!! Also made me decide to shred some of our leftover turkey to freeze and use like chicken in recipes.

  111. 111

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  112. 112
    Sara says:

    This is our family favorite!!! My kids are super picky and they love this dish, requesting it frequently. It’s a great portion, nice for leftovers too. I found it 2 years ago and it’s become a family staple. We like to have it with blue tortilla chips for nacho night, or without. I use leftovers in quesadillas.

    Thank you for the awesome recipe! πŸ™‚

  113. 113
    Jill says:

    Can I freeze this for later?

  114. 114
    Tracy says:

    I just want to clarify – 2 cups of cooked rice or 2 cups of uncooked rice?

  115. 115

    Could this be a freezer meal? If so, at what point would it be frozen? Thanks!

  116. 116
    Karin B says:

    I just wanted to chime in and say that this has been one of our favorite recipes ever. We’ve adapted it a million ways and it’s always delicious. We’ve added a corn layer, used rotel, cauliflower rice instead of regular, added cream cheese to hold it together a bit more…so just wanted to say thanks!

  117. 117
    Lynn Sweet says:

    Is it possible to just leave the comments for those who have actually made this dish? Does anyone really care if anyone thinks it looks yummy? I think most of us care whether it tasted yummy.


Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!