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.
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 🙂 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.
How to Make This Easy Enchilada Casserole
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 🙂 Enjoy!
Chicken and Black Bean Green Enchilada Rice Bake
Equipment
- Oven
Ingredients
- 2 cups white rice long grain
- 2 1/2 cups cooked chicken breast shredded
- 15 oz can mild green enchilada sauce
- 4 oz can sliced black olives
- 15 oz can diced tomatoes
- 1/2 cup sour cream
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp McCormick Gourmet Roasted Ground Cumin
- 15 oz can black beans drained and rinsed
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. and spray a 9x13-inch baking dish with non-stick cooking spray.
- 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 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.
Notes
Nutrition
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*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!
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
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.
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!
Could this be a freezer meal? If so, at what point would it be frozen? Thanks!
I just want to clarify – 2 cups of cooked rice or 2 cups of uncooked rice?
Can I freeze this for later?
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! 🙂
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.
Thanks for all your nice Cinco de Mayo recipes, Jenny. Have a great week!
Hi! I was wondering could I make this ahead and then freeze it before I do the in the oven for 30 min step?
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!
is that precooked rice?
Yes, precooked rice 🙂
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.
This is going on this weeks menu. It looks and sounds so yummy. Thanks for sharing it.
PS- I found you via Pinterest.
~sharin
Ok, love how easy peasy this is. Got my menu planned for the rest of the week. Thanks
Angelica
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!
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!!!
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I bought black beans to make this but realized they disappeared so I used refried beans and it was still very tasty. Thank you!
Looks yummy! Would brown rice work just as well?
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…
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…
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?
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!
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
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 🙂 Thanks for the awesome recipes!!!
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!