Enchilada Rice Bake

This Enchilada Rice Bake was the first thing I ever made from Pinterest! I found it at Picky Palate, seriously her stuff is so good. I cannot even count the number of times I have made this dish. It is really simple to make and always a hit at the dinner table.

Enchilada Rice Bake- www.togetherasfamily.com

Don’t mind the picture. I am not entirely sure how to take a picture of a “casserole” type dish and make it look appetizing?!? I will just say that the picture does not do the dish justice 🙂

I have found that it is best to use rice that was cooked a few hours prior to making this. I normally cook the rice around 2:00ish and then I let it sit out until I make this for dinner. If you cook the rice and then use it in the casserole immediately after, it will still work, but it tends to be wet rice and mushy. So, again, I would highly recommend cooking the rice a few hours before 🙂

You also want it to be plain white rice. Don’t add any salt or seasonings. You will add that when you mix it all together.  My family does not care for the texture of brown rice, but I am sure it would work fine in this, it would probably change the flavor and texture a bit. I cook the chicken breasts in the morning, in the crock pot with some chicken broth, and then when it’s time to make dinner, I pull the chicken out and it shreds perfectly for this.

Enchilada Rice Bake

Ingredients

  • 1 cup dry white long grain rice
  • 1 can (15 oz) black beans, drained & rinsed
  • 1 1/2 lbs cooked and shredded chicken breasts (2-3 cups shredded)
  • 1 can (15 oz) mild green enchilada sauce
  • 1 can (4 oz) chopped black olives
  • 1 can (15 oz) petite diced tomatoes, don't drain
  • 1/2 cup sour cream, light or regular
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon cumin
  • 1-2 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
  2. Cook the 1 cup dry rice to package directions. Once cooled a bit, add into the baking dish.
  3. Evenly sprinkle the black beans on top of the rice.
  4. In large bowl, mix the shredded chicken, enchilada sauce, olives, diced tomatoes, sour cream, salt, pepper, and cumin. Mix together well. Pour on top of the beans and rice in the baking dish.
  5. Sprinkle your desired amount of shredded cheese on top.
  6. Bake for 25-30 minutes.

Notes

** I like to serve this with tortilla chips, sour cream, and avocado chunks.

http://togetherasfamily.com/2015/05/enchilada-rice-bake/

Have a great day friends 🙂

Jessica

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