I found this recipe at the Picky Palate and my family LOVED it! It's definitely a keeper. My husband suggested that next time we put some tortilla strips on top for some crunch which I think would be yummy. Either way I am sure we will have this again.
2 cups long grain white rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese (Tillamonk is best in my opinion)
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. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings.