Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup salsa verde
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, salsa verde, black beans, corn, cooked rice, cumin, chili powder, salt, and pepper. Mix well.
- Spread the mixture in a greased 9×13 inch baking dish.
- Top with shredded cheese.
- Cover with foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Use cooked rice that has been cooled slightly to prevent the casserole from becoming gluey. For extra freshness, add a splash of lime juice or sprinkle diced tomatoes on top.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg