INGREDIENTS
2 cups
Left-over cooked chicken
1 15 ounce can
Black beans
1 cup
Corn, fresh or frozen and defrosted canned kernels
1 clove
Garlic
1 4 ounce can
Green chilies
1 tsp
Oregano, dried
1
Red bell pepper
1
Red onion, small
1
Zucchini
2 cups
Uncle ben's rice, cooked
2 tsp
Chili powder
1 tsp
Paprika, smoked
1/2 tsp
Salt
1 tbsp
Olive oil, extra virgin
1 tsp
Cumin
1/2 cup
Cheddar cheese
1/4 cup
Monterey jack cheese
12 oz
Salsa or enchilada sauce