Description
A bright and comforting bake that balances tangy green salsa with creamy sour cream and tender shredded chicken, topped with bubbly cheddar cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup sour cream
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a large mixing bowl, combine the shredded chicken, salsa verde, sour cream, cooked rice, black beans, corn, cumin, salt, and pepper. Stir until evenly mixed.
- Spread the mixture into the greased casserole dish and sprinkle shredded cheddar cheese on top.
- Bake for 25–30 minutes, until heated through and cheese is melted and bubbly. Let rest for 5 minutes, then garnish with chopped cilantro before serving.
Notes
Serve hot with lime wedges, extra salsa verde, or sour cream. Can be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg