I made this last night, and for those of you who know my husband well, he is not a big fan of leftovers. But this was a super HIT, and he took it for lunch today ;) I was accidentally “glutened” by this meal, however, because who would think that green enchilada sauce would have gluten in it? Well, it does…“natural flavor: contains wheat” was listed on the back, and I didn’t see it :( No wonder I feel a tad achy today, really tired, and woke up with a headache…boo. :( So, I insert a warning for all my gluten-intolerant friends, this is NOT a gluten-free meal. Anyway, my husband loved it, so if you aren’t gluten-free, try it out, its delicious!
Chicken & Black Bean Green Enchilada Rice Bake
2 c. long grain rice, cooked
2 1/2 c. cooked & shredded chicken breast
One 15 oz. can mild green chile enchilada sauce
4 oz can sliced black olives
One 15 oz can diced tomatoes
1/2 c. sour cream
1/2 t. black pepper
1 t. kosher salt
1 t. ground cumin
One 15 oz. can black beans, drained and rinsed
2 c. shredded cheddar cheese (or you can use Mexican style, which is great too!)
1. Preheat oven to 350° and spray a 9×13″ baking dish with cooking spray.
2. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper, and cumin into large bowl, mixing to combine.
3. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheese.
4. Bake 30-35 mins, until cheese is melted and rice is hot.
Enjoy! If I find a gluten-free green enchilada sauce (or make my own), I will make this again. I think this would also be delicious with some corn tortilla chips too :) yum.
Thanks Picky Palate !