Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup salsa or pico de gallo
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil or non-stick spray.
- Sauté the cooked shredded chicken in a skillet with olive oil, chili powder, cumin, garlic powder, salt, and pepper until heated through and fragrant.
- Mix the ingredients in a large bowl: shredded chicken, black beans, corn, salsa, and cooked rice. Stir well to combine and season with additional salt or spices if needed.
- Spread half of the mixture evenly in the prepared baking dish.
- Sprinkle half of the shredded cheeses over the mixture.
- Repeat the layers with the remaining chicken mixture and cheese.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes until bubbly and cheese is melted.
- Remove the foil and bake for an additional 5 minutes to achieve a golden crust on top.
Notes
- Use freshly cooked rice for the best texture.
- Adjust spice levels to suit your taste preferences.
- Try different cheeses like pepper jack or queso blanco for extra flavor.
- Add diced bell peppers or jalapeños for additional crunch and heat.
- Top with crushed tortilla chips during the last few minutes of baking for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican-inspired
- Diet: Nutritious
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 70 mg