Description
A family-friendly fusion dish combining Tex-Mex flavors with a rice base. Layer tender chicken, hearty black beans, smoky red enchilada sauce, melted cheese, and crunchy tortilla chip topping for a 35-minute meal perfect for weeknight dinners or gatherings.
Ingredients
2 cups uncooked white rice
4 cups shredded cooked chicken (halal)
1 can (10 oz) fire-roasted black beans, drained and rinsed
1 can (24 oz) red enchilada sauce (no pork/lard/alcohol)
1 1/2 cups shredded Mexican cheese blend (dairy)
1 tsp ground cumin
1/2 tsp chili powder
1/2 cup water or vegetable broth
2 cups tortilla chip crumbs
1/4 cup chopped green onions
2 tbsp chopped fresh cilantro
Instructions
Preheat oven to 350°F (175°C)
In a bowl, toss rice with water/broth, cumin, chili powder, and salt. Spread in a 9×13-inch casserole dish and bake for 20 minutes until tender.
Layer shredded chicken and black beans over warm rice. Pour enchilada sauce evenly over the top.
Sprinkle cheese, tortilla chip crumbs, green onions, and cilantro over the sauce.
Return to oven and bake 15 minutes until bubbly and golden. Let stand 5 minutes before serving.
Notes
Use oil-based enchilada sauce for halal compliance. Add frozen peas or fire-roasted chilies for flavor variations. Tortilla chip crumbs can be replaced with flour tortilla strips or crushed corn chips for crunch.
Store leftovers airtight in the refrigerator for up to 3 days.