2 T Olive Oil
1 small onion, finely chopped
2 1/2 cups cooked rice
1 1/2 cups shredded cooked chicken breasts
1 (15oz) can black beans
1 (4.5 oz) chopped green chilis
2 cups red enchilada sauce
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz) (I had colby jack on hand)
sour cream and sliced avocado for serving


  • Heat oven to 350°F.
  • Line a 9×13 baking dish with parchment paper.
  • Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  • Reduce heat to low. Add rice, chicken, black beans, green chiles, and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  • Stir in Cheddar cheese. Transfer mixture to baking dish. Top evenly with pepper Jack cheese.
  • Bake 15-20 minutes.
  • Serve immediately