Ingredients
- 2 cups boneless chicken (breast or thighs), cooked and shredded
- 1 cup queso cheese sauce (cream cheese mixed with shredded cheddar and pepper jack)
- 1 cup chicken broth (or vegetable broth)
- 1 cup diced bell peppers (red, yellow, or green)
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Fresh cilantro, chopped (for garnish)
- Tortilla chips or warm tortillas (for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Season raw chicken lightly with salt, pepper, and spices, then sauté in a skillet with olive oil until cooked and golden brown.
- In a large bowl, combine sautéed chicken, queso cheese sauce, diced bell peppers, black beans, corn, and spices; stir until well combined.
- Pour the mixture into a greased casserole dish and smooth it out.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Garnish with chopped cilantro and serve with tortilla chips or warm tortillas.
Notes
For a quicker version, use shredded rotisserie chicken. For a vegetarian option, substitute chicken with cauliflower or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free