Don't miss a single recipe from Picky Palate: sign up for my weekly newsletter


Chicken and Black Bean Green Enchilada Rice Bake

Tags: , , , ,

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!

Follow me on instagram

FOLLOW PICKY PALATE ON INSTAGRAM! Show me what recipes you're making from Picky Palate by using #pickypalate.

Comments Leave a Reply
Print Recipe Print Recipe

Powered by MailChimp

Other recipes you may enjoy...


135 Responses | Comments RSS

  1. 101

    […] this again. I think this would also be delicious with some corn tortilla chips too 🙂 yum. Thanks Picky Palate ! Filed Under: family Tagged With: gluten free, […]

  2. 102
    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.

  3. 103
    malloryd87 says:

    is that precooked rice?

  4. 104
  5. 105
    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!

  6. 106

    […] Chicken and Black Bean Enchilada Bake via Picky Palate. Working full time has me looking for easy meals during the week and this has been […]

  7. 107

    […] We thought it would be fun to try some recipes from other blogs. The first recipe we are trying is Chicken and Black Bean Green Enchilada Rice Bake from Picky-Palate. The Little Chefs thought they could do this recipe because it is a simple dump […]

  8. 108
    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?

  9. 109
    Liz Mackie says:

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

  10. 110
  11. 111
    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.

  12. 112

    […] dish started life as a Chicken and Black Bean Green Enchilada Rice Bake from Picky Palate. I heavily modified it to work for our family using salsa and brown rice but it […]

  13. 113
    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! 🙂

  14. 114
    Jill says:

    Can I freeze this for later?

  15. 115
  16. 116
    Tracy says:

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

  17. 117

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

  18. 118
    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!

  19. 119
    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.

  20. 120

    […] I have been craving Tex Mex lately, which shouldn’t come as a surprise if you’ve been following my blog for awhile. It’s my favorite food and I would eat it all the time if I could. To satisfy my craving, I tried a new recipe for dinner on Sunday: Chicken and Black Bean Green Enchilada Rice Bake. […]

Leave a Comment

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!