We love all kinds of Mexican or Mexican inspired foods. It’s no wonder I branched out and tried out Mexican themed casseroles that were quick, easy and used pantry staples I always have on hand. This recipe has no hard and fast amounts that you need to use. In fact, the beauty of it is that you can use this as a guide or starting point and use what you and your family like. It’s a great way to use up a little dab of this and a little dab of that, too.
boneless skinless chicken breasts (use as many as you need – this is also great reheated)
salsa (whatever brand or type you like)
black beans, drained and rinsed
frozen or canned corn, drained and rinsed
sliced black olives
shredded cheese (I typically use shredded cheddar, but you can use anything you like. I used a combination of shredded cheddar and shredded pepper jack in the version photographed as I had a little bit left of each kind in the fridge.)
green onions, thinly sliced both white and green parts (for garnish)
fresh cilantro, for garnish)
sliced jalapeno, optional
Place the chicken breasts in a baking dish. Sprinkle the tops with taco seasoning, covering the tops of each piece. Spoon salsa liberally over the tops of each piece of chicken. Sprinkle the black beans, corn and black olives over the chicken. Cover the top with shredded cheese.
Cover with foil and bake at 350 degrees for about an hour. Remove foil and check the thickest breast with a meat thermometer to ensure you’ve reached 165 degrees. If you don’t have a meat thermometer, put a knife into the thickest breast and make sure the juices run clear.
Before serving, sprinkle the green onions, cilantro and jalapeno over the top. This is great served with a dollop of sour cream and a little sliced avocado on the side.