Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 packet taco seasoning
- 1/2 cup sour cream
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes, taco seasoning, and half of the shredded cheese. Mix well.
- Transfer mixture into a greased baking dish and spread evenly.
- Sprinkle remaining cheese and chopped cilantro on top.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Serve hot with sour cream, chopped green onions, and additional toppings if desired.
Notes
- For extra spice, add sliced jalapeños or hot sauce.
- Use pre-cooked chicken to save time.
- Can be assembled a day ahead and baked fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Mexican-American
- Diet: Comfort, Kid-Friendly
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 90 mg