I wanted something Latin. I make enchilada casserole alot, so I concocted this little gem instead. It has creamy beans, the green sauce is sharp and creamy from the sour cream, the rice is a nice change from tortillas.
1/2 Onion chopped
Rotisserie chicken breast chopped 2 cups
1 Can of drained and rinsed black beans
1 Can of diced green chiles
1 Package of microwave rice
1 Container of green enchilada sauce
1/2 Cup of sour cream
1/3 Cup of chicken stock
2 Cups of cheddar cheese
Pre-heat oven to 350. Spray a baking dish with non stick spray. Saute the onions in the olive oil in a large skillet. When the onions are tender add in the chicken, chiles, and rice. Season the mixture with the cumin, chili powder, chipotle powder, salt and pepper. In a large mixing bowl whisk together the enchilada sauce, sour cream and stock. Pour the sauce over the chicken mixture and combine add in 1 cup of cheese and combine. Pour into baking dish and bake covered for 30 minutes. Uncover and add the last cup of cheese and bake 10 more minutes.