Chicken and Black Bean Green Enchilada Rice Bake

Delicious meal for the entire family that everyone will enjoy.

Ingredients

40 servings 999 cals
  • 2 cups Rice, white, long, grain
  • 2 1/2 cups Chicken, cooked, shredded, the breast
  • One 15-ounce Enchilada sauce, canned, mild green
  • One 4-ounce can Black olives, sliced
  • One 15-ounce can Tomatoes, diced
  • 1/2 cup  Sour Cream
  • 1 tsp.  Salt, kosher
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tsp.  Ground Cumin, McCormick, Gourmet, Roasted
  • One 15-ounce can Black Beans, Drained and rinsed
  • 2 cups Cheddar Cheese, shredded

Directions

  • Preheat the oven to 350 degrees F. and spray a 9 times 13 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 the prepared baking dish and layer beans on top of the rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30-35 minutes, until cheese is melted and rice is hot.

Notes