Healthy Recipe - Enchilada Bake

Ingredients: 
2 cups brown rice
2 1/2 cups cooked, shredded chicken
1 15oz can mild green enchilada sauce
1 4oz can sliced black olives
1 15 oz can of diced tomatoes or 1 1/2 cups of fresh chopped tomatoes
1/2 cup light sour cream
1 tsp of salt
1/2 tsp black pepper
1 tsp ground cumin
1 15 oz can black beans, drained and rinsed
2 cups shredded cheddar or mexican blend cheese

Directions:
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. Makes 6 to 8 servings

Tips and Timesavers:
Use rotissery chicken and/or microwave rice packets for timesavers.
Can omit olives and tomatoes to family preferences.
Can add 1 cup of corn and substitute red enchilada sauce if desired.
Double recipe and freeze half for a later dinner and even greater time savings.