June 29, 2011

Chicken Enchilada Rice Bake

mmmm mmmm this is a delicious, and fairly easy dish! We made it for a Mexican dinner that we had and it was a great twist on regular enchiladas. It made for great left-overs too! I found the recipe at picky-palate.com, a great site if you are looking for some new ideas.

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken (I used a rotisserie chicken)
One 15 oz can mild green enchilada sauce
One 4 oz can sliced black olives
One 14.5 oz can diced tomatoes
1/2 c sour cream
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp roasted ground cumin
One 15 oz can of black beans, drained and rinsed
2 cups shredded cheddar cheese

Preheat oven to 350 degrees, and spray a 9x13 inch baking dish with non-stick cooking spray. 

Cook the rice according to package directions.

Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin in 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.

This is a great recipe if you are looking to serve a lot of people, and it is sure to be a hit. Enjoy!