This dish is really good, although I would add a few things to it next time. I made this for my BFF who just had twins a few months back and I also made this last week for my own family. Delicious and a definite easy weeknight dinner with lots of leftovers. You know what that means? No cooking two nights in a row! We are all happy! Enjoy!
Chicken and Black Bean Green Enchilada Rice Bake
2 cups white long grain rice (I used the microwave kind that took 90 seconds!)
2 1/2 cups cooked, shredded chicken breast (I always use rotisseree...so easy)
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
Hard Taco Shells ( 1 box - I would add this next time. We all agreed that the dish needed a "crunch" of some sort.
Hot sauce
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 put beans on top. Layer broken taco shells on top, followed by chicken mixture. Repeat. Top evenly with cheddar cheese.
Bake for 30 to 35 minutes, until cheese is melted and rice is hot. Add hot sauce on top to your liking.
Makes 6 to 8 servings
2 1/2 cups cooked, shredded chicken breast (I always use rotisseree...so easy)
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
Hard Taco Shells ( 1 box - I would add this next time. We all agreed that the dish needed a "crunch" of some sort.
Hot sauce
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 put beans on top. Layer broken taco shells on top, followed by chicken mixture. Repeat. Top evenly with cheddar cheese.
Bake for 30 to 35 minutes, until cheese is melted and rice is hot. Add hot sauce on top to your liking.
Makes 6 to 8 servings
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