Description
A warm and comforting casserole combining tender shredded chicken, hearty beans, and hearty spices, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, black beans, corn, salsa, cooked quinoa or rice, cumin, chili powder, and a pinch of salt and pepper in a large mixing bowl.
- Pour the mixture into a greased casserole dish and top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
Garnish with fresh cilantro or avocado for extra flavor. Leftovers can be stored in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
Keywords: casserole, chicken, southwest, easy recipe, weeknight meal, family dinner