Ingredients
Scale
- 2 cups cooked shredded chicken (preferably rotisserie or grilled)
- 1 cup cooked rice or cauliflower rice for a healthier twist
- 1 can (15 oz) 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 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream and avocado slices for serving
Instructions
- Preheat oven to 375°F (190°C). In a large mixing bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix thoroughly.
- Transfer the mixture into a greased baking dish, spreading evenly. Sprinkle shredded cheddar cheese on top. Add sliced jalapeños or olives if desired.
- Bake for 20-25 minutes until cheese is melted and bubbly. Broil for an additional 2-3 minutes for a crispy top.
- Remove from oven, let sit for a few minutes. Garnish with cilantro. Serve hot with sour cream and avocado slices. Pair with tortillas or salad for a complete meal.
Notes
- Feel free to customize with additional toppings like chopped onions, bell peppers, or jalapeños.
- For a gluten-free option, ensure all ingredients are certified gluten-free.
- To make ahead, assemble and refrigerate the casserole for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Easy, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg