I wasn't too sure about this when I went to make it. I figured it would be another one of those new recipes where we eat a little bit and have tons of leftovers that never get eaten. Boy was I wrong! I thought it was quite tasty and since Derek ate half of the pan I think he did too! The kids didn't like it. Well, they didn't even try it because they are petrified of rice. Definitely a keeper for our meal rotation though.
Ingredients
1 c rice, cooked
2 1/2 c cooked, shredded chicken breast
15 oz can green enchilada sauce
15 oz can Rotel tomatoes
1/2 c sour cream
1 t salt
1/2 t pepper
1 t cumin
1/2 of a can of black beans, rinsed & drained
2 c shredded cheese
Directions
1. Preheat oven to 350 and spray 9x13 baking dish with cooking spray
2. Cook rice and layer on bottom of dish, put black beans on top of rice
3. Mix cooked chicken, enchilada sauce, sour cream, Rotel, salt, pepper, and cumin together in a mixing bowl. Add this mixture on top of the black beans
4. Top the casserole off with the shredded cheddar
5. Bake @ 350 for 30-35 minutes or until cheese is melted.
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