Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup salsa or diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (optional for creaminess)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Prepare chicken and rice according to your preferred method.
- In a large bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly.
- Spread half of the mixture in a baking dish. Sprinkle with half of the cheese. Layer remaining mixture on top and cover with the rest of the cheese. Optionally, dollop sour cream over the top.
- Bake for 20-25 minutes until bubbly and golden. Garnish with fresh cilantro before serving.
Notes
- For added flavor, include diced bell peppers or spinach in the filling.
- Use low-fat cheese or dairy-free alternatives for a healthier version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Easy, Family-friendly
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal Kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg