Description
A comforting and flavorful casserole inspired by vibrant Southwestern cuisine, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 cup bell peppers, diced
- 1 cup onion, chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup brown rice or quinoa (optional)
- 1/4 cup cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked shredded chicken, black beans, corn, diced tomatoes, diced bell peppers, chopped onion, chili powder, cumin, salt, and pepper. If using brown rice or quinoa, mix it in at this stage.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- Top generously with shredded cheese.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden.
- Garnish with freshly chopped cilantro before serving.
Notes
Use fresh ingredients for the best flavor. Adjust spices to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg