Description
A warm and hearty casserole featuring chicken, black beans, corn, and a medley of spices, perfect for busy weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 onion, diced
- 1 packet (1 oz) taco seasoning mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/2 cup sour cream
- 1 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup crushed tortilla chips (optional, for topping)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- In a large mixing bowl, combine the cooked chicken, black beans, corn, diced tomatoes, red bell pepper, green bell pepper, and onion.
- Add the taco seasoning mix, garlic powder, chili powder, salt, and pepper to the mixture. Stir until all ingredients are evenly coated.
- In a separate bowl, combine the sour cream and salsa. Mix until smooth and well combined.
- Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly.
- Pour the sour cream and salsa mixture over the chicken mixture, spreading it evenly on top.
- Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted, bubbly, and casserole is heated through.
- If desired, sprinkle crushed tortilla chips on top during the last 5 minutes of baking for added crunch.
- Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro if desired.
Notes
For easier preparation, consider using rotisserie chicken. Customize spice levels by adjusting chili powder or using a spicier salsa.
