chicken and black bean green enchilada bake

The inaugural recipe is 100% stolen from another website:  www.picky-palate.com but it's a big hit in the Stiff household and super easy to make.  I love recipes you can make during nap time, leave in the fridge for the afternoon and then pop into the oven at dinnertime.  Such a luxury when you live with Reese:)   Plus, a casserole dish full yields leftovers for days and it freezes wonderfully so make the whole recipe and freeze single portions for a quick bite later on.  Grant even takes the leftovers to work for a better-than-a-turkey-sandwich alternative.  I usually just buy a rotissere chicken at the grocery store, tear it apart and that tends to be just over 2 1/2 cups of cooked chicken.  It's not spicy at all so the girls can eat it too but you could kick up the flavor a bit by adding some jalapenos to the mix.  I've also used whole grain rice to step it up a notch in the health department and tastes the same to me....  


recipe

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