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Mexican Chicken, Rice and Veggie Casserole

Erin Henry
  • 30 minutes
  • Serves 6

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