Ingredients:

  • 3 cups shredded cooked chicken (about 2 large breasts, cooked and cooled)
  • 2 cups salsa (mild or spicy, to your preference)
  • 1 (15 oz) can black beans, drained and rinsed (425g)
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups shredded cheddar cheese (about 200g)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream (optional)
  • 1/4 cup chopped green onions (optional)
  • Fresh cilantro for garnish (optional)
  • Sliced jalapeños (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Shred cooked chicken using two forks or a stand mixer.
  3. In a large mixing bowl, combine shredded chicken, salsa, black beans, corn, cheddar cheese, cumin, chili powder, garlic powder, and salt.
  4. In a greased baking dish, spread half of the chicken mixture evenly. Layer with half of the remaining cheese. Repeat with the second half of the chicken mixture and top with leftover cheese.
  5. Cover the casserole with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
  6. Allow casserole to cool for 5-10 minutes before serving. Garnish with sour cream, green onions, and cilantro if desired.