Black Bean Chicken Enchilada Rice Bake

May 13, 2013

160

Quick, easy and yummy! I used already cooked diced chicken breast from the freezer section. I also chopped some corn tortillas into bite size pieces and threw in there.....

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 salt

1/2 teaspoon freshly ground black pepper

1 packet taco seasoning

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 taco seasoning 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 cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Nutritions

Calories
172

Sodium
674mg
28% DV

Fat
12g
18% DV

Protein
10g
20% DV

Carbs
3g
1% DV

Fiber
1.0g
4% DV