Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or leftovers)
- 1 cup cooked rice (white or brown)
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup salsa or pico de gallo
- 1 cup shredded Mexican cheese blend
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: sliced jalapeños, chopped cilantro, sour cream, sliced avocado
- Spray of cooking oil
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking oil.
- In a large mixing bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, garlic powder, paprika, salt, and pepper. Mix well.
- Spread the mixture evenly in the prepared baking dish. Sprinkle shredded cheese over the top.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly. Broil for an additional 2-3 minutes for a crispy top, if desired.
- Remove from oven and garnish with sliced jalapeños, chopped cilantro, sour cream, and sliced avocado. Serve hot with tortilla chips or salad.
Notes
- For a vegetarian version, substitute shredded tofu or sautéed vegetables for chicken.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat in microwave or oven for best results, 15 minutes at 350°F (175°C).
- Customize toppings to suit your taste, such as adding diced tomatoes, olives, or extra cheese.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Healthy, Can be Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 370 kcal Kcal
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 75 mg