About the Mexican spice blend: I scored on this one. I found a Mexican seasoning blend with a smoky yet smooth essence that perfectly compliments this dish (both inside the enchiladas and sprinkled over top). When you're shopping, turn the bottles over and read the labels - select a seasoning blend with a good mix of chilies, garlic, onion, and cumin. I found one called Smoky Chile (from The Spice Hunter) and it's got cocoa, sesame, cumin, garlic, and chile. It has a complex smoky note that works well IN and ON the enchiladas!
About the chicken: This recipe calls for cooked chicken, so don't toss those chicken leftovers! You can also grab a few grilled chicken breasts from the prepared foods section of your grocery store, or use shredded rotisserie chicken.
Mexican Chicken with Black Beans and Rice
1 cup white rice
2 cups chicken broth or water
1 tablespoon butter
1 1/2 teaspoons Mexican spice blend, plus more for sprinkling over top
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
15-ounce can seasoned black beans, undrained
2 cups diced cooked chicken (from a previous meal, the prepared foods section, or from a rotisserie chicken)
1/2 cup shredded cheddar cheese
Cilantro leaves, optional
Preheat the oven to 350 degrees.
In a medium saucepan, combine the rice, broth, butter, 1 1/2 teaspoons of the Mexican spice blend, garlic powder, onion powder, salt, and pepper. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Stir in the black beans and cook for 5 more minutes, until the liquid is absorbed.
Remove the pan from the heat and stir in the chicken. Spoon the mixture into a shallow baking dish and top with the cheese.
Bake, uncovered, for 10 minutes, until the cheese melts.
Top with fresh cilantro leaves before serving if desired.
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