I love Mexican food and I would eat it everyday if my family would allow it, but since they don’t, I tend to make a Mexican food dish once a week. I am always looking for new Mexican inspired dishes and when I stumbled upon this one I knew I had to make it.
I found Tried and Tasty’s website and started browsing through all of her recipes since they looked so yummy! I stumped upon the Chicken and Black Bean Green Enchilada Rice Bake and knew we would be a match made in Mexican food heaven!!
For the recipe I used a box of Mexican rice and rotisserie chicken. While the rice was cooking I chopped up my chicken and mixed the sauce. By time I was done doing that the rice was done. It was very easy to make and super yummy. I’m actually eating some while I type this up. It tastes just as good reheated and would make a great freezer meal! I am thinking I might add some Fiesta corn in next time…
Chicken & Black Bean Enchilada Casserole
Delicious chicken, creamy sour cream sauce, and other ingredient combine to make a delicious comfort food dish!
- 2 cups Rice (Any kind, I use spanish)
- 2 1/2 cups Chicken Breasts, Shredded (Rotisserie Chicken is great for this.)
- 15 oz Mild green enchilada sauce
- 1 can Diced tomatoes
- 1/2 cup Sour cream
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Ground cumin
- 15 oz Black beans (Drained and Rinsed)
- 2 cups Monterey Jack Cheese
Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
Cook rice according to package directions.
Place chicken, enchilada sauce, 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 cheese.
Bake for 30 to 35 minutes, until cheese is melted and rice is hot.