*from picky-palate.comI just found this recipe and I really loved it! The kids complained it was a little too spicy so I wonder if I accidentally bought medium green enchilada sauce when I intended on buying mild green enchilada sauce. Because there really isn't anything else in this dish that would make it spicy. So be careful when picking out your sauce at the store!
Other than that...the dish was a hit. The kids actually really liked the taste of it, after we mellowed it out with a lot of sour cream. Everyone's plates were empty! This would be a great dinner to make ahead of time and keep in your fridge or freezer. It would also be great for taking to neighbors (if you do that sort of thing on occasion).
Ingredients:
2 cups white long grain rice (use left over rice in your fridge if you have it)
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 F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions. Pour cooked rice into prepared baking dish and layer beans on top of rice.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine.
4. 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
Comments