Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes or salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped
- Optional toppings: sour cream, sliced jalapeños, avocado
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, cooked rice, black beans, corn, diced tomatoes or salsa, onions, garlic, chili powder, cumin, paprika, salt, and pepper. Mix thoroughly.
- Grease a baking dish and spread half of the mixture evenly.
- Sprinkle half of the cheddar and Monterey Jack cheese over the mixture.
- Add the remaining chicken mixture and top with the remaining cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Garnish with chopped cilantro and serve with optional toppings like sour cream, jalapeños, or avocado.
Notes
- For a healthier version, use low-fat cheese and add extra vegetables like bell peppers or spinach.
- You can substitute cooked, shredded turkey or beef for chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican-inspired
- Diet: Family-friendly, Meal Prep
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg