Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 cup cooked rice or cauliflower rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup salsa or pico de gallo
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream, avocado, jalapeños for topping
Instructions
- Preheat your oven to 375°F (190°C). Prepare all ingredients including cooked chicken, rice, and beans.
- In a large bowl, combine chicken, rice, black beans, corn, salsa, cumin, chili powder, garlic powder, paprika, salt, and pepper. Mix well.
- Transfer the mixture into a greased baking dish and spread evenly. Top with shredded cheese generously.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Broil for an additional 2-3 minutes for a golden top if desired.
- Remove from oven, let rest for a few minutes, then garnish with chopped cilantro. Serve with optional toppings like sour cream, avocado, or jalapeños.
Notes
- Use cauliflower rice for a low-carb version.
- Adjust spice levels by adding hot sauce or more chili powder.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg