Chicken and Black Bean Green Enchilada Rice Bake

READY IN: 40mins
Recipe by Id-do-the-cookin

picky palate website! This is one of our family favorite recipes. Have most everything on hand and can be ready in a jiffy!

Top Review by Nevdiliel

This recipe deserves a review! It's simple, delicious, makes a lot and goes far. I bet one could play around with the meat to rice to beans ratio as well. This is a great way to use up leftover chicken, and I bet it would taste really good with ground beef or turkey as well. In fact, I have some defrosted ground beef in my fridge right now. =) I like to add 1/4 teaspoon of cayenne for added flavor, and it tastes awesome served with sour cream and salsa. I don't always have olives and find it's okay to skip them. I may add some diced bell pepper this time around, sounds delicious. Thanks for posting!

Ingredients Nutrition


  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 cumin 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.
  4. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

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