
Recipe by
Grandmabot
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Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish or similar with a little oil.
In the dish, combine chicken pieces, black beans, corn, salsa, chicken broth, taco seasoning, and olive oil. If using rice, stir it in now; if using torn tortillas, layer them through the mix so they soak up the sauce. Scatter sliced onion over the top if using.
Sprinkle 1 cup shredded cheese evenly over the casserole. Cover tightly with foil.
Bake covered for 25–30 minutes (longer if using large chicken pieces). Remove foil, stir gently to distribute juices and check chicken for doneness (165°F / 74°C). If needed, return uncovered for 5–10 minutes until chicken is cooked through and casserole is bubbling.
For a bubbly, golden top, add extra cheese and broil 2–3 minutes, watching closely. Let rest 5 minutes before serving.
Serve with your favorite toppings — a squeeze of lime, cilantro, avocado, and a dollop of sour cream make it sing. This keeps well in the fridge for a few days and reheats beautifully.
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