Chicken and Black Bean Green Enchilada Rice Bake

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.

Course Dinner

Cuisine Mexican

Keyword chicken enchilada bake, chicken enchilada casserole, chicken enchilada recipe, easy enchilada recipe, enchilada bake, green enchilada casserole, green enchilada recipe, green enchilada sauce recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 553kcal

Author Jenny

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

Makes 6-8 servings

Nutrition