This is one of our families favorite recipes! It’s super easy to make and all FOUR of our kids devour it 🙂 In fact… our eldest gives out a shriek of joy, or at least a happy dance when she learns it’s what I’m making for dinner. Mr. Jones also loves this in his lunch the next day 🙂 The recipe also freezes amazingly well!! I typically try to double it whenever I can. I make one for our dinner that night and one for the freezer for later.
This is what you’ll need for one recipe:
- 1 Rotisserie Chicken (I like Costco’s chickens the best! They are big and always super moist.)
- 1 package of Saffron Rice. This stuff is the best! You can buy it in the hispanic section of your local market.
- 1 package of Cream Cheese (I buy the tub at Costco, so I just eyeball it and throw in a big scoop)
- Corn tortillas (I prefer the white corn over the yellow)
- 1 can Black Beans
- 1 can Green Enchilada Sauce
- 1 small can of Sliced Olives (I only had a big can in the pantry, so the kids got to snack on the rest while momma cooked!)
- Grated Cheese (I like the mexican blend at Costco, but any blend, colby jack, or even just plain cheddar would work too)
Preheat your oven to 350 degrees. Start cooking the rice as it states on the package. For some reason this rice can quickly get too brown on the bottom and stick… so I always cook it a couple of minutes less than what it says on the package. Here’s a closeup of the rice so you know what to look for when shopping.
While the rice is cooking, prepare the filling. I always put the cream cheese in the bowl first, so it can start getting soft.
Then I drain the black beans and rinse them with cold water.
Add the beans to your cream cheese, as well as about half of your enchilada sauce.
Tear the chicken meat off of the bones and cut it up into small pieces. Add it to the bowl and stir. Don’t worry if the cream cheese isn’t super soft yet…. that’s what the hot rice is good for!
Once the rice is done cooking add it to the mix.
Mix well and you are ready to ensemble! I always pour a very small amount of enchilada sauce in the bottom of my pyrex dish to start. Then it’s time to layer! I layer it just like a lasagna… maybe this should be named Green Chicken Lasagna??? WORD OF ADVICE… Do NOT let your hubby taste test at this point! If you do… you might not get the bowl back! lol I have to keep Mr. Jones out of the kitchen or he’ll eat half of the bowl if I’m not quick in getting it assembled!!
Next I put in a layer of tortillas.
Then I spread one third of the filling on top of the tortillas.
Then spread a bunch of cheese over the filling.
Now layer more tortillas.
Then another third of the filling, cheese, and more tortillas. Then the last third of filling… but instead of cheese pour the rest of the enchilada sauce on top…. THEN cover with cheese!
Now all that’s left to do is sprinkle the top with olives and pop her in the oven!
Cook for 30-40 minutes, or until bubbly and ooey gooey!
Let rest for about 5 minutes and dig in! I always serve with a big salad 🙂
- 4-5 cups cooked chicken, cut into bite size pieces
- 1 8 oz. package cream cheese
- 1 can black beans, drained and rinsed
- 1 can green enchilada sauce
- 1 small can sliced olives
- corn tortillas
- 1 package saffron rice (or another mexican style rice)
- 1 pound shredded cheese (colby jack, mexican blend, or cheddar)
- Preheat oven to 350.
- In a large bowl, mix together the chicken, cream cheese, black beans, ½-3/4 enchilada sauce, and the cooked rice.
- Layer in this order...small amount of enchilada sauce, tortillas, ⅓ of your filling mixture, cheese, tortillas, ⅓ of your filling mixture, cheese, tortillas, ⅓ of your filling mixture, the rest of your enchilada sauce, cheese, olives.
- Bake for 30-40 minutes until hot and bubbly.