I found this recipe about two years ago, and it quickly became one of my favorite weeknight dinners. It comes together in just a few minutes (especially if you use a rotisserie chicken) and it has become kind of a “thing” for me now, when I make my Costco run at the start of each month and buy a few rotisserie chickens, I make this at least once.
This is also my go-to recipe when I am making somebody a meal. The recipe is always requested afterwards. I take this to people who have a sick or dying relative, just had a baby, just lost a loved one, you name it. You can make this, refrigerate it, and then they can just pop it in the oven.
It’s also easy to make multiple of these at once. I’ve made them in bulk for funerals, for my husband’s work- and every time I make one for a friend, I make one for us at the same time. I love this recipe, and you will too. Give it a try! Recipe adapted from Picky Palate
2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
1 15oz can mild green enchilada sauce
1 4oz can of fire roasted green chiles
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon 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 Monterrey jack cheese (you can also use cheddar)
*you can also add black olives to this. I don’t like them, but add them to the chicken mixture if desired.
Sliced avocado, cilantro for garnish
Directions: Preheat oven to 350 degrees F. and spray a 9×13-inch dish with non-stick cooking spray. Cook your rice according to package directions.
Place chicken, enchilada sauce, chiles, 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 cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.