Chicken and Black Bean Green Enchilada Rice Bake
Transform your weeknight dinner routine with this hearty and flavor-packed Chicken and Black Bean Green Enchilada Rice Bake! Combining tender shredded chicken, fluffy rice, and protein-rich black beans, this comforting casserole is elevated by the zesty tang of green enchilada sauce, smoky cumin, and creamy sour cream. Topped with melty Monterey Jack cheese and a sprinkle of fresh cilantro, every bite bursts with Tex-Mex-inspired goodness. Ready in just 40 minutes, this easy baked dish is perfect for feeding a crowd or prepping ahead for leftovers. Serve it as-is or garnish with avocado, sour cream, or a squeeze of lime for an extra layer of flavor. Perfect for fans of enchiladas and casseroles alike, this dish is a must-try for your next family meal!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 cups cooked white or brown rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned (drained)
- 1.5 cups green enchilada sauce
- 0.5 cup sour cream
- 1.5 cups shredded Monterey Jack or Mexican blend cheese
- 1 can (4 oz) chopped green chilies
- 0.25 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 teaspoon olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, green enchilada sauce, sour cream, chopped green chilies, cumin, garlic powder, salt, and pepper. Stir until the mixture is well combined.
Stir in 1 cup of the shredded cheese and half of the chopped cilantro into the mixture.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the remaining 0.5 cup of shredded cheese evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to cool for 5 minutes. Sprinkle the remaining chopped cilantro over the top for garnish.
Serve warm and enjoy! Optional: Serve with additional toppings such as diced avocado, extra sour cream, or a squeeze of lime.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 277 mg | 21% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
