Black beans, corn and green salsa with seasoned chicken strips are topped with shredded cheese and baked for a hearty and delicious one-dish meal.

Recipe Summary

prep:
20 mins
additional:
38 mins
total:
58 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.

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  • Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.

Serving Suggestion:

Top each serving with sour cream and garnish with snipped fresh cilantro.

Nutrition Facts

539 calories; protein 55.3g 111% DV; carbohydrates 36.7g 12% DV; fat 19.1g 29% DV; cholesterol 144.7mg 48% DV; sodium 1156.2mg 46% DV. Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2016
MY NEW FAVORITE GO TO SO GOOD! I used 2 fresh chicken breasts chopped into bits and cooked with half a package of Taco Seasoning mix (which allowed me to omit the other spices) and about 1/4 cup of water after browning the onions and mushrooms. Use whatever you have in your refrigerator. It made a nice glaze. I also cooked 1 cup of long grain white rice the day before (use that leftover Chinese white rice or any flavor) and add it to the chicken whole kernel corn black beans (all drained) and 1 small jar of Pace Salsa. I simmered it until all the seasonings combined. Super quick and simple. I then put it into a olive oil sprayed 9x13 pan topped with Mexican blend cheese and crumbled tortilla chips. I baked at 350 for 1/2 hour. You could bake less since everything is already cooked. Baking it and letting it set a little while just adds to the end flavor. Top with sour cream and chives when serving. This tastes better heated the next day if your lucky enough to have left overs!:-) My husband can't wait until I make it again-so easy tasty and quick! Read More
(26)

Most helpful critical review

Rating: 3 stars
11/30/2014
It was good but something wasn't right. I would have rather shredded chicken and used more like nachos. Corn was a good addition. Read More
(1)
108 Ratings
  • 5 star values: 81
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/01/2016
MY NEW FAVORITE GO TO SO GOOD! I used 2 fresh chicken breasts chopped into bits and cooked with half a package of Taco Seasoning mix (which allowed me to omit the other spices) and about 1/4 cup of water after browning the onions and mushrooms. Use whatever you have in your refrigerator. It made a nice glaze. I also cooked 1 cup of long grain white rice the day before (use that leftover Chinese white rice or any flavor) and add it to the chicken whole kernel corn black beans (all drained) and 1 small jar of Pace Salsa. I simmered it until all the seasonings combined. Super quick and simple. I then put it into a olive oil sprayed 9x13 pan topped with Mexican blend cheese and crumbled tortilla chips. I baked at 350 for 1/2 hour. You could bake less since everything is already cooked. Baking it and letting it set a little while just adds to the end flavor. Top with sour cream and chives when serving. This tastes better heated the next day if your lucky enough to have left overs!:-) My husband can't wait until I make it again-so easy tasty and quick! Read More
(26)
Rating: 5 stars
06/08/2014
Was sooooo good! Everyone loved it and it can also be made gluten free. Bonus it is a low calorie meal. Read More
(12)
Rating: 5 stars
03/09/2015
This was VERY GOOD... I added 1/2 Diced Onion Also 1 can Diced Green Chilis & just a little Chili Seasoning. Read More
(11)
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Rating: 5 stars
12/08/2014
We loved this! I hadn't planned dinner and had frozen chicken breasts which I sprinkled with taco seasoning and baked at 350 for an hour then sliced and added the rest of the recipe ingredients stirred and baked as stated. Delicious! Read More
(5)
Rating: 5 stars
01/27/2015
Yum! Really easy to put together and really tasty. My salsa wasn't the thick type so there was quite a bit of liquid at the bottom of the dish. Serving with a slotted spoon fixed that though. Definitely will be making this again. Read More
(5)
Rating: 5 stars
06/18/2014
Excellent recipe. I used left over roast chicken chopped into small chunks. I didn't have Mexican cheese blend in the fridge but I did have cheddar mozzarella & Jalapeno Monterey Jack. I nuked some basmati rice on the side mixed the 2 together & YUMMY!! A quick & easy dinner. Read More
(5)
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Rating: 5 stars
05/05/2016
I frequently use recipes as a guide after reading the reviews. I made just a few small additions: used fresh chicken tenders and sautéed with 1/4 sliced onion and 1/4 orange pepper chopped and about 10 grape tomatoes cut in half 1/4 tsp Adobo powder. Once everything was lightly cooked (not mushy). I added beans corn and spices to pan just to warm stirred in half of cheese and baked as directed. Then added rest of cheese and tortilla chips to top -10 minutes more baking 3 minutes broiler. Started with burrito but enjoyed it better without the burrito. Served with fresh fruit. Read More
(4)
Rating: 5 stars
01/10/2016
Good tasting meal. I used two cans of black beans. Also just used reg chicken breasts diced and cooked in a skillet with taco seasoning before adding to meal. Read More
(4)
Rating: 5 stars
08/24/2016
This was amazing! The only thing I did different was used two bone in chicken thighs that I had put in the crockpot that morning. After the chicken was cooked I skinned it amd took it off the bone. I didn't have tumeric so I doubled the cumin and added a pinch of cayenne since hubby and I like spicy food. We ate this like a taco dip with doritos amd a little sour cream and taco sauce on top! Read More
(3)
Rating: 3 stars
11/30/2014
It was good but something wasn't right. I would have rather shredded chicken and used more like nachos. Corn was a good addition. Read More
(1)