Modified from www.picky-palate.com
2 cups cooked, white long grain rice4 cooked, shredded chicken breasts (modification)
1 can (15 oz) mild green enchilada sauce or Hatch Green Enchilada Sauce
2 cans (2.25 oz) sliced black olives
1 can (15 oz) fire roasted diced tomatoes
1 can (15 oz) can whole kernel corn (modification)
1/2 cup sour cream
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. McCormick Gourmet Roasted Ground Cumin or regular ground cumin works just fine
2 cans (15 oz) can black beans, drained and rinsed
2 cups shredded cheddar cheese
Season the chicken breasts with salt & pepper and cook at 375 degrees F for 35 minutes, or until juices run clear. While chicken bakes, cook rice according to package directions. After chicken is finished, lower the oven to 350 degrees F & spray a 9×13-inch baking dish with non-stick cooking spray. Shred chicken and place in a large mixing bowl with the enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin, 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. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
2 cups cooked, white long grain rice4 cooked, shredded chicken breasts (modification)
1 can (15 oz) mild green enchilada sauce or Hatch Green Enchilada Sauce
2 cans (2.25 oz) sliced black olives
1 can (15 oz) fire roasted diced tomatoes
1 can (15 oz) can whole kernel corn (modification)
1/2 cup sour cream
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. McCormick Gourmet Roasted Ground Cumin or regular ground cumin works just fine
2 cans (15 oz) can black beans, drained and rinsed
2 cups shredded cheddar cheese
Season the chicken breasts with salt & pepper and cook at 375 degrees F for 35 minutes, or until juices run clear. While chicken bakes, cook rice according to package directions. After chicken is finished, lower the oven to 350 degrees F & spray a 9×13-inch baking dish with non-stick cooking spray. Shred chicken and place in a large mixing bowl with the enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin, 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. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
No comments:
Post a Comment