Ingredients:

  • 3 cups (450g) shredded chicken breast
  • 3 cups (450g) cooked long-grain white rice
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) whole kernel corn, drained
  • 1 cup (240g) sour cream
  • 1 can (10 oz / 283g) condensed cream of chicken soup
  • 1 packet (1 oz / 28g) taco seasoning
  • 1/2 cup (120ml) milk
  • 1 can (10 oz / 283g) diced tomatoes and green chiles, undrained
  • 2 cups (225g) shredded cheddar cheese
  • 1/2 cup (55g) crumbled cotija cheese

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine shredded chicken, cooked rice, drained black beans, and corn.
  3. Stir in the sour cream, condensed cream of chicken soup, taco seasoning, milk, and the undrained diced tomatoes and green chiles.
  4. Fold in 1 cup of shredded cheddar cheese until the mixture is evenly coated.
  5. Spread the mixture evenly into the prepared baking dish and cover with aluminum foil.
  6. Bake for 20 minutes.
  7. Remove the foil and sprinkle the remaining 1 cup of cheddar cheese and the crumbled cotija cheese over the top.
  8. Return to the oven, uncovered, for another 10 minutes until the cheese is bubbling and golden-brown.
  9. Let the casserole rest for 5 minutes before serving.