Ingredients
Scale
- 2 cups cooked chicken, shredded (use rotisserie for convenience)
- 1 cup cooked rice (white or brown)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup salsa or pico de gallo
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional for extra cheesy goodness)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, sliced jalapeños, avocado slices
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, garlic powder, salt, and pepper. Mix thoroughly.
- Transfer the chicken mixture into a greased 9×13-inch baking dish. Spread evenly.
- Sprinkle shredded cheddar cheese evenly over the top, and add Monterey Jack cheese if desired.
- Bake for 20-25 minutes until cheese is bubbly and golden brown. Let rest for 5 minutes before serving.
Notes
- Use cooked rotisserie chicken for quick preparation.
- You can customize toppings with sour cream, jalapeños, or avocado.
- This dish can be made ahead and stored in the fridge for up to 3 days.
- Reheat in microwave or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican-inspired
- Diet: Dairy, Gluten-Free (if using gluten-free toppings)
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 385 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 80mg