Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, and salsa.
Add the taco seasoning mix and stir until everything is well-coated.
Fold in the sour cream and half of both the cheddar and Monterey Jack cheeses.
Season with salt and pepper to taste.
Transfer the mixture into a greased 9×13 inch baking dish and spread it out evenly.
Sprinkle the remaining cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from oven and let it sit for a few minutes before serving.
Garnish with fresh cilantro, if desired.
Variations & Tips
For a spicier kick, add some chopped jalapeños or a can of diced green chilies to the mix. If your family prefers a milder version, use a mild salsa instead. You can also swap the cooked rice for quinoa or cauliflower rice for a healthier twist. For those who don’t eat chicken, this recipe works beautifully with ground beef or turkey. Don’t hesitate to get creative with the veggies – chopped bell peppers, onions, or even zucchini make great additions. Lastly, for a fun twist, top the casserole with crushed tortilla chips before baking for a bit of extra crunch.
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