Ingredients
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3 cups cooked rice
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1 -2 tablespoon butter
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1/2 teaspoon salt
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14 1/2 ounces diced tomatoes with green pepper and onion, undrained
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2 cups shredded cheddar cheese, DIVIDED
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1 tablespoon oil
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1 cup chopped sweet onion
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5 cups diced cooked chicken
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19 ounces enchilada sauce
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29 ounces black beans, rinsed and drained
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1/2 teaspoon pepper
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1/4 teaspoon salt
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1/2 teaspoon adobo seasoning
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1/2 teaspoon ground cumin
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1 tablespoon cilantro
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2 3/4 ounces sliced black olives
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2 teaspoons cilantro
Instructions
- Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
- 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.
- 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.
- Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
- Bake at 350 for 20-25 minutes.