Chicken and Black Bean Green Enchilada Rice Bake
A hearty one-pan Mexican-inspired casserole that layers fluffy white rice with seasoned shredded chicken in tangy green enchilada sauce, black beans, and melted cheddar cheese. The combination of tender chicken, creamy sour cream, and aromatic cumin creates a comforting dish perfect for busy weeknight dinners or feeding a crowd. Black olives and diced tomatoes add texture and freshness to balance the rich, cheesy topping. This satisfying bake delivers all the flavors of enchiladas in an easy, family-friendly format.
Ingredients
- 2 cups white rice, long grain
- 2 ½ cups cooked chicken breast, shredded
- 15 oz can mild green enchilada sauce
- 4 oz can sliced black olives
- 15 oz can diced tomatoes
- ½ cup sour cream
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp McCormick Gourmet Roasted Ground Cumin
- 15 oz can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
Instructions
- 1
Preheat oven and spray baking dish with cooking spray
- 2
Cook rice according to package directions
- 3
Mix chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin in large bowl
- 4
Layer cooked rice in prepared baking dish
- 5
Layer beans on top of rice
- 6
Pour chicken mixture over rice
- 7
Top evenly with cheddar cheese
- 8
Bake until cheese is melted and rice is hot
Tips
Use rotisserie chicken for quick preparation and extra flavor
Let the casserole rest 5 minutes after baking for easier serving
Add jalapeños or hot sauce for extra heat
Good to Know
Refrigerate covered up to 3 days. Reheat in oven at 350F until heated through.
Assemble completely, cover and refrigerate up to 24 hours before baking. Add 10 minutes to baking time.
Garnish with fresh cilantro, diced avocado, or additional sour cream
Common Mistakes
Don't skip draining the beans or the dish will be watery
Cook rice fully before layering to avoid crunchy texture
Substitutions
FAQ
Can I freeze this casserole?
Yes, assemble without cheese, wrap tightly and freeze up to 3 months. Thaw overnight, add cheese and bake as directed.
What if I don't have green enchilada sauce?
Substitute with salsa verde or red enchilada sauce for different flavor profiles.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or oven.