Chicken Enchilada Casserole
2 cups shredded chicken
½ cup water
4 tablespoons taco seasoning
5 cups cooked mexican rice (equals about 2 cups uncooked rice)
1 can olives
½ cup chopped green onion
1 15 ounce can black beans
½ cup chopped cilantro
1 cup green chile enchilada sauce
2 cups shredded cheese (used cheddar and jack)
In medium pan cook the chicken with the water and taco seasoning over medium heat until heated through.
Prepare the mexican rice.
Combine the chicken, rice, green onion, cilantro, olives, beans, and 1 cup of cheese into a casserole dish (I used a 9x11). Stir until mixed.
Pour the green chile enchilada sauce over the top and cover with foil.
Bake at 375 for 20 minutes. Remove the foil, sprinkle with the remaining cheese and bake uncovered for an additional 10 minutes.
Serve and enjoy with some tomato, avocado, and sour cream.