Chicken Enchilada Dinner, Yum!

I got this idea from another recipe and then tweaked it to make it healthier and even more delicious! I made it this week for dinner and it was a big hit!

Chicken Enchilada Dinner Supreme

2 cups barley or brown rice

3 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, drained

1/2 cup light sour cream

1/2 cup Chopped green onions

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon ground Cumin

One 15-ounce can black beans, drained and rinsed

1 to 2 cups light shredded sharp cheddar cheese


1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook barley or 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 barley or 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