Main Ingredients
2 cups cooked chicken, shredded (rotisserie works great!)
2 bell peppers, sliced (use red, green, and yellow for color)
1 large onion, sliced
1 cup corn (fresh, frozen, or canned)
1 (15 oz) can black beans, drained and rinsed
1 cup salsa (mild or medium)
For the Seasoning
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
½ tsp garlic powder
½ tsp oregano
Salt and pepper to taste
For the Topping
2 cups shredded Mexican cheese blend
½ cup crushed tortilla chips (optional, for crunch)
Fresh cilantro, for garnish
Step-by-Step Instructions
- Prep and Preheat
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
- Sauté Veggies
In a skillet, heat 1 tbsp oil over medium heat.
Add peppers and onion, sauté until slightly softened (5-6 minutes).
- Layer the Casserole
In the baking dish, combine chicken, sautéed veggies, corn, black beans, and salsa.
Sprinkle with seasonings and mix well.
Top with shredded cheese and crushed tortilla chips (if using).
- Bake to Perfection
Bake 20-25 minutes, until cheese is melted and bubbly.
Broil 1-2 minutes for extra golden topping (watch closely!).
- Serve and Enjoy!
Garnish with cilantro.
Serve with sour cream, avocado, or extra salsa.
Pro Tips
Use pre-cooked chicken – Rotisserie chicken saves time!
Spice it up – Add diced jalapeños or a dash of hot sauce.
Make it creamy – Stir in 4 oz cream cheese with the salsa.
Freeze for later – Assemble unbaked casserole and freeze for up to 3 months.
Serving Suggestions
Over rice – For a hearty bowl.
With tortilla chips – For scooping!
As a filling for burritos – Roll up in warm flour tortillas.