Description
A cozy and flavorful casserole featuring shredded chicken, tangy salsa verde, rice, corn, and black beans, all baked with creamy cheese on top.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 2 cups cooked rice
- 1 cup corn (canned or frozen)
- 1 cup black beans (drained and rinsed)
- 1 teaspoon cumin
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the cooked chicken, salsa verde, rice, corn, black beans, cumin, salt, and pepper. Stir until mixed.
- Spread half the mixture in the baking dish, layer half of the sour cream and cheese, and repeat the layers with the remaining ingredients. Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving, garnished with fresh cilantro.
Notes
Use rotisserie chicken to save time or for a vegetarian version, replace chicken with extra black beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg