Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup cooked rice or cauliflower rice
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 small onion, chopped
- 1 bell pepper, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: sour cream, avocado, hot sauce for serving
Instructions
- Gather and chop vegetables; cook and shred chicken if not already prepared.
- In a large bowl, combine shredded chicken, beans, rice, tomatoes, corn, onion, and bell pepper. Season with chili powder, cumin, garlic, salt, and pepper; mix well.
- Preheat oven to 375°F (190°C). Spread the mixture evenly in a greased baking dish. Top with shredded cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden. Broil for 2-3 minutes if extra crispiness is desired.
- Remove from oven, garnish with cilantro, and add optional toppings like sour cream or avocado. Serve hot.
Notes
- Use pre-cooked chicken for quicker prep.
- For a healthier twist, substitute cauliflower rice or add more vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Freeze individual portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice or portion
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg