Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn kernels
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Sour cream and chopped cilantro for topping
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, rice, black beans, corn, salsa, cumin, chili powder, garlic powder, salt, and pepper.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
- Garnish with sour cream and chopped cilantro before serving.
Notes
- Feel free to add sliced Jalapenos or pickled jalapenos for extra spice.
- You can prepare this casserole ahead and refrigerate before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican-American
- Diet: Kid-friendly, Quick, Easy
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal Kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 85 mg