Ingredients
Scale
- 3 cups cooked chicken, shredded
- 1 (10 oz) can Ro-tel, do not drain
- 1 cup instant rice
- 2 cups Monterey Jack cheese, grated and divided
- 1 cup sour cream
- 2 tablespoons taco seasoning
- 2 tablespoons milk
- 1/2 cup corn kernels
- 1/2 cup black beans, drained
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking dish with nonstick spray. Set aside.
- In a large bowl, stir together the chicken, Ro-Tel, rice, 1 1/2 cups of the cheese, sour cream, taco seasoning, milk, corn, and black beans.
- Pour mixture into baking dish and top with remaining cheese.
- Cover tightly with foil and bake for 20 minutes. Uncover, and cook until cheese is melted and bubbly, 5-10 minutes. Let sit 5 minutes before serving.
Notes
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat in the microwave or oven before serving.
- Garnish with fresh cilantro for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg