Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (optional)
- Chopped cilantro, for garnish (optional)
Instructions
- In a large mixing bowl, combine the cooked, shredded chicken, black beans, and corn.
- Pour the salsa over the chicken and vegetable mixture and mix well.
- Pour the chicken mixture into a 9×13 inch baking dish and sprinkle with shredded cheddar cheese.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until the cheese is melted and bubbly. Let cool slightly before serving and garnish with sour cream and cilantro, if desired.
Notes
- For a spicier kick, use hot salsa or add cayenne pepper.
- Add diced bell peppers or onions for extra veggies.
- Use rotisserie chicken to save time.
- Substitute cheddar cheese with Monterey Jack or a Mexican cheese blend.
- For a creamier casserole, mix in cream cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 375 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg