Five Little Chefs – Chicken and Black Bean Green Enchilada Rice Bake
We thought it would be fun to try some recipes from other blogs. The first recipe we are trying is Chicken and Black Bean Green Enchilada Rice Bake from Picky-Palate. The Little Chefs thought they could do this recipe because it is a simple dump recipe with most everything from a can. I like this recipe because it is common pantry items.
She then poured in the green enchilada sauce and the tomatoes.
Little Chef D dumped the chicken mixture over the rice and beans then spread it out. I explained every part needed a bit of the chicken mixture so that each bite would be delicious.
Little Chef C spread out the cheese on top of the chicken mixture.
Look how pretty this turned out hot out of the oven!
We don’t eat casseroles at our home, but this was a HUGE hit! Everyone young and old LOVED this! The cumin is the star of the dish. I did not have the roasted cumin as suggested, but it was still wonderful! We will definitely be making this again!!!
Chicken and Black Bean Green Enchilada Rice Bake
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 coo
ked 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