Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cook chicken in a skillet over medium heat until browned. Shred or cut into bite-sized pieces.
- In a large bowl, combine chicken, cheeses, black beans, corn, onion, bell peppers, salsa, chili powder, cumin, salt, and black pepper.
- Tear tortillas into bite-sized pieces and add to the bowl. Stir to combine.
- Pour mixture into a 9x13 inch baking dish.
- Bake in preheated oven for 30 minutes, or until heated through and bubbly.
Nutritional Information:
Per serving (1/8 of the casserole):
- Calories: 350
- Fat: 15g
- Carbohydrates: 40g
- Protein: 25g
Dish Characteristics:
- Savory and flavorful
- Creamy and cheesy
- Perfect for a crowd
- Easily customizable with your favorite toppings
User Comments:
- "This is a fantastic recipe! It's easy to make and always a hit with my family." - Mary
- "I love that you can add any toppings you want, like sour cream, guacamole, or jalapeños." - John
- "This casserole is a great way to use up leftover chicken." - Lisa
Special Precautions and Tips:
- If you don't have corn tortillas, you can use flour tortillas instead.
- To make a spicier casserole, add more chili powder or cumin.
- If you want a crispy top, sprinkle shredded cheese on top before baking.
