Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked rice (white or brown)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes or tomato sauce
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large mixing bowl, combine shredded chicken, cooked rice, black beans, corn, diced tomatoes, onions, chili powder, cumin, garlic powder, salt, and pepper. Mix well to create the filling.
- Preheat oven to 375°F (190°C). Transfer the filling into a greased baking dish and evenly spread it out. Top generously with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden. Remove from oven and let it rest for a few minutes. Garnish with fresh cilantro if desired before serving.
Notes
- For a healthier twist, use low-fat cheese and brown rice.
- Add extra vegetables like bell peppers or spinach for added nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican-American
- Diet: Clean Eating
Nutrition
- Serving Size: 1 slice or 1/6 of casserole
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 85mg