This Tex-Mex Bake cuts to the heart of the matter: it knows exactly what you want from Tex-Mex cuisine and it is going to give it to you! Hearty, savory, and zesty taco-spiced chicken is sandwiched between a tangy, creamy, and spicy rice and chili mixture with bits of corn and beans for that extra authentic flavor! And on top is cheese, of course, because is it even Tex-Mex without cheese? Tex-Mex Bake is actually incredibly easy and speedy to make, so you can get a fabulous dinner on the table in a flash!
Ingredients
- 4 cups rotisserie chicken, shredded
- 2 tablespoons taco seasoning
- 2 cups white rice, cooked
- 1/4 cup green chiles, roasted and diced
- 1 cup sour cream
- 1 (10-ounce) can diced tomatoes with green chilies
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 cups corn, fresh, canned, or frozen and thawed
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups Cheddar Jack blend, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9×13-inch casserole dish with nonstick cooking spray.
Step 3 –In a large mixing bowl, add the shredded chicken and the taco seasoning together, mixing to coat all of the chicken.
Step 4 –In a separate large mixing bowl, add the cooked rice, the green chiles, the sour cream, the diced tomatoes with green chilies, the cumin, the garlic powder, the onion powder, the corn, and the black beans and mix to combine.
Step 5 –Spoon 1/2 of the rice mixture into the prepared casserole dish, spreading it out evenly.
Step 6 –Evenly spoon the seasoned chicken over the rice mixture layer.
Step 7 –Spoon the remaining rice mixture over the top of the seasoned chicken layer and spread it out evenly.
Step 8 –Sprinkle the shredded cheese over the top of the rice mixture layer.
Step 9 –Bake until heated through and the cheese is melted, about 20 minutes. Cover the bake with aluminum foil if the cheese starts to brown before the cooking time is up.
Step 10 –Serve.
