Categories: Casserole, Chicken, Main Dish, Tex-Mex
Ingredients
- 3 cups cooked rice
- 1 -2 tablespoon butter
- 1/2 teaspoon salt
- 14 1/2 ounces diced tomatoes with green pepper and onion, undrained
- 2 cups shredded cheddar cheese, DIVIDED
- 1 tablespoon oil
- 1 cup chopped sweet onion
- 5 cups diced cooked chicken
- 19 ounces enchilada sauce
- 29 ounces black beans, rinsed and drained
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 teaspoon adobo seasoning
- 1/2 teaspoon ground cumin
- 1 tablespoon cilantro
- 2 3/4 ounces sliced black olives (optional)
- 2 teaspoons cilantro
Directions
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eheat oven to 350. Lightly spray a 13″ × 9″ baking dish with nonstick cooking spray.
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In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
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In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
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Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
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Bake at 350 for 20-25 minutes.