Can’t go wrong with this for the big game!! It is loaded with juicy chicken, black beans, sweet corn, and tender rice in a cheesy salsa sauce.
2 cups cooked white rice
2 cups cooked chicken, shredded
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) corn, drained
1 can (10 oz.) diced tomatoes and green chiles
1 cup J&A Salsa Medium
1 cup sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 oz.) sliced ripe olives, drained
1 cup shredded Mexican cheese blend
- Preheat oven to 350°.
- Place chicken, beans, corn, tomatoes, cheddar cheese, and rice in a large bowl. Stir in salsa, sour cream, and pepper. Transfer to a 2-1/2 quart baking dish that's coated with cooking spray. Sprinkle with onion and olives.
- Bake uncovered for 30 minutes.
- Sprinkle with Mexican cheese. Bake, uncovered, until heated through and cheese is melted, about 5-10 minutes longer.
- Serve with tortilla chips.