Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, sliced (approx. 150g)
  • 1 red bell pepper, sliced (approx. 150g)
  • 1 green bell pepper, sliced (approx. 150g)
  • 1 yellow bell pepper, sliced (approx. 150g)
  • 2 cups cooked chicken, shredded or diced (about 300g, rotisserie chicken recommended)
  • 1 cup cooked rice (about 185g, white, brown, or Mexican rice)
  • 1 cup black beans, drained and rinsed (about 170g, optional)
  • 1 cup corn kernels (about 165g, fresh, canned, or frozen)
  • 1 can (10 ounces/283g) diced tomatoes with green chilies (such as Rotel), drained
  • 1 teaspoon chili powder (5ml)
  • 1 teaspoon cumin (5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups shredded Mexican blend cheese, divided (about 170g)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream, for serving
  • Salsa, for serving

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add sliced bell peppers and onions to the skillet. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized (about 5-7 minutes). Season with salt, pepper, chili powder, cumin, smoked paprika, and garlic powder. Stir to combine.
  3. In a large bowl, combine cooked chicken, sautéed veggies, cooked rice, black beans (if using), corn, and diced tomatoes. Stir in 1 cup of the shredded cheese.
  4. Grease a 9x13-inch baking dish. Transfer the chicken and vegetable mixture to the prepared baking dish. Spread evenly.
  5. Sprinkle the remaining ½ cup of cheese evenly over the top of the casserole. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  6. Remove from the oven and let cool slightly. Garnish with fresh cilantro (if using). Serve warm with sour cream and salsa on the side.