Cheesy casserole loaded with seasoned chicken, beans, corn, and bold Tex-Mex flavors for easy weeknight meals.
# Components:
→ Proteins
01 - 4 cups cooked chicken breast, shredded (approximately 2 large breasts)
02 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
03 - 1 cup corn kernels (fresh, frozen, or canned and drained)
04 - 1 small red bell pepper, diced
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 can (10 oz) diced tomatoes with green chilies, undrained
→ Dairy
08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese
10 - 1/2 cup sour cream
→ Seasonings
11 - 2 tablespoons taco seasoning
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Optional Garnishes
14 - Sliced green onions
15 - Fresh cilantro
16 - Diced avocado
17 - Sliced jalapeños
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish and set aside.
02 - In a large skillet over medium heat, add a small amount of oil. Sauté the diced onion and bell pepper until softened, about 4 minutes. Add minced garlic and cook for 1 additional minute.
03 - Add black beans, corn, undrained diced tomatoes with green chilies, taco seasoning, salt, and black pepper to the skillet. Stir well and cook for 2 to 3 minutes until heated through.
04 - Stir in shredded chicken and sour cream. Mix thoroughly until all ingredients are evenly combined and the mixture is creamy and warmed.
05 - Remove skillet from heat. Stir in 1 cup shredded cheddar cheese and 1/2 cup Monterey Jack cheese until partially melted and evenly distributed.
06 - Spoon the prepared mixture into the greased casserole dish and smooth the top into an even layer.
07 - Sprinkle remaining cheddar cheese and Monterey Jack cheese evenly over the top.
08 - Place dish in oven and bake for 20 to 25 minutes, until casserole is bubbling and the cheese begins to turn golden.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with sliced green onions, cilantro, diced avocado, or sliced jalapeños as desired. Serve warm.
