Shredded Mexican Chicken Casserole
Make shredded Mexican chicken casserole with salsa, corn, black beans, cumin, and melted Colby Jack cheese for a warm 35-minute family dinner.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
Ingredients
- 4 cups shredded chicken cooked
- 2 cups salsa mild, medium, or hot
- 15.25 ounces canned corn drained
- 1 cup black beans rinsed
- 1/2 teaspoon garlic powder
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon ground cumin
- 1 1/2 cups Colby Jack cheese shredded
- as needed sour cream for serving
- as needed guacamole for serving
- as needed green onions sliced, for serving
Instructions
Instructions
- Mix the shredded chicken, salsa, corn, black beans, salt, garlic powder, and cumin, then spread the mixture in a large casserole dish.
- Cover the casserole evenly with the shredded Colby Jack cheese.
- Bake at 350°F for 20 to 25 minutes, until the cheese is melted and the chicken is heated through.
- Rest briefly, then garnish with sour cream, guacamole, and green onions as desired.
Notes
Taste the salsa before adding the salt because brands vary in saltiness.