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Chicken and Black Bean Green Enchilada Rice Bake

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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.


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

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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135 Responses | Comments RSS

  1. 51
    Lisa says:

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

  2. 52
    Amber Barrows says:

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

  3. 53

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  4. 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!

  5. 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!

  6. 56

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  7. 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!!

  8. 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 🙂 Awesome dish!!

  9. 59

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  10. 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!

  11. 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!

  12. 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!

  13. 63
    Dennis says:

    This looks so easy and so tasty!

  14. 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!!

  15. 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!

  16. 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.

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  20. 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.

  21. 71

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  22. 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!!

  23. 73

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  27. 77
    Sue Ann Kainz says:

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

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  29. 79
    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!!!

  30. 80

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  32. 82
    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!

  33. 83
    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 🙂 Thanks for the awesome recipes!!!

  34. 84

    My little chefs made this by themselves. They had a wonderful time and LOVED the recipe. Come check it out.

  35. 85
    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!

  36. 86
    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?

  37. 87
    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…

  38. 88
    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…

  39. 89
    Vivienne says:

    Looks yummy! Would brown rice work just as well?

  40. 90

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  42. 92
    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!

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  46. 96
    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!!!

  47. 97
    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!

  48. 98

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  49. 99
    Angelica Hedges says:

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

  50. 100
    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.


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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!



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