Enchilada bake

We had this the other night for dinner and it was delicious and easy. I got the recipe from Picky Palate. It calls for precooked chicken, so be sure to factor that in for time.


*2 cups uncooked rice, white or wheat
*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 Ground Cumin
*One 15-ounce can black beans, drained and rinsed
*2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees 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.
***Next time I make this, I'll probably mix in the beans and rice with the chicken mixture just to make everything a little more moist before putting it in the pan and topping it with cheese. I'd also switch out the diced tomatoes for a 1/2 cup of salsa. 

1 comment:

Lara said...

Okay I have almost the same recipe as this, but mine had a can or two of cream of chicken soup in it- it is so moist and creamy that way. Of course it's not as healthy, but it is really really good. I always double the recipe so one of the pans can sit in the fridge overnight.. That's the best way to have it, I think. Soaks up the juices. Good work Katie on starting us off!