Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 packet (1 oz) taco seasoning
- 6 corn tortillas, cut into strips
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, black beans, corn, diced tomatoes, and taco seasoning.
- Spread half of the chicken mixture in a greased 9×13-inch baking dish.
- Layer half of the tortilla strips over the mixture, then sprinkle half of the cheeses on top.
- Repeat the layers with remaining chicken mixture, tortilla strips, and cheeses.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let cool for 5 minutes, then top with sour cream and fresh cilantro.
Notes
- Use rotisserie chicken for a quicker meal.
- Swap corn tortillas for flour tortillas if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg