Description
A comforting, one-pan Tex-Mex casserole featuring tender chicken, rice, beans, and cheese. Perfect for busy weeknights, it offers bold flavors and minimal cleanup.
Ingredients
1 lb cooked chicken breast, shredded
1 cup uncooked long grain rice
1 can black beans, drained and rinsed
1 cup frozen corn
1 cup diced tomatoes with green chilies (no added salt)
1 cup shredded cheddar cheese
1 onion, diced
2 bell peppers (any color), chopped
2 cloves garlic, minced
2 tsp taco seasoning (check for pork/lard-free)
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked paprika (optional)
Salt and pepper to taste
8 flour tortillas
1 tbsp olive oil (for sautéing)
Instructions
Preheat oven to 375°F (180°C)
Combine cooked chicken, black beans, corn, diced tomatoes, half the cheese, onion, bell peppers, garlic, taco seasoning, cumin, chili powder, paprika, salt, and pepper in a large bowl
Mix well until chicken is evenly coated
Heat olive oil in a skillet and sauté onion and bell peppers until softened
Layer 2 tortillas in a 9×13 inch baking dish
Sprinkle 1/4 of the uncooked rice over the tortillas
Add 1/4 of the chicken mixture, then 1/4 of the sautéed vegetables
Repeat layers two more times
Top with remaining tortillas and spread remaining rice over the top
Cover with aluminum foil and bake for 45 minutes
Remove foil and sprinkle remaining cheese; bake 10 more minutes until golden
Let cool 5 minutes before slicing into 8 portions
Notes
Ensure all ingredients are halal-certified
Use pre-cooked rice in a pinch for faster prep
Optional: Top with sliced avocados or fresh cilantro before serving
Store leftovers in air-tight containers for up to 3 days
- Prep Time: 20
- Cook Time: 75
- Method: Baking
- Cuisine: American Tex-Mex