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!
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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!!!
Hi! Is the 2 C rice cooked or un-cooked?
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Oh my goodness…I have made this TWICE in the past two weeks!! It is AMAZING….Now my favorite dish! Thank you soooooo much!!
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.
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.
I think it would freeze just fine Sheri.
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!
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!!
This looks so easy and so tasty!
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!
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!
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!
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!!
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!!
Awesome! We just devoured it! Hubs said he wanted it again for dessert! I’m printing it now & adding to the regular line up!
Love to hear it, thanks for sharing!
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!
So glad to hear you enjoyed the recipe! Thanks for sharing 🙂
Tried this tonight and LOVED it. I added a can of cream of chicken soup. So creamy!
Can I make this receive with out the sour cream?
If so should in replace it with another ingredient?
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.
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
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!!
Glad to hear it Terra! Great idea using the carne asada, yum!
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!
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!
Made this for dinner last night and it was scrumptious! We enjoyed it very much.
Great! Thanks for sharing!
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. 🙂
My husband is skeptical because of the black beans but I am insisting on making this. It looks sooo good.
Made this last night and loved it! I added in some extra veggies and it turned out great! Thanks for sharing this.
Cannot wait to try this!!!
Such a genius weeknight dinner & perfect for lunchbox leftovers too! xo
Thanks for this recipe- I have everything but sour cream so gonna give this a try. It looks great!
This looks so good. I like the way the rice kinda subs for the tortillas. And, love the addition of the black beans!
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. ^_^