If you are looking for a super quick and easy dinner this week! This Mexican Casserole does not disappoint! I made some Salsa shredded chicken in the crockpot for meal prep, and got sick of eating tacos every night! HA So I mixed it up with a casserole 🙂 It was husband approved an SO EASY!
This recipe is 21 day fix approved too! Use your green container to meaasure your portions, and it counts as 2 yellows, one red, one purple, & 2 blues. You could scale back the rice, if you want to save a yellow container 🙂
I used a circle glass dish, but you could also use a square or rectangle casserole dish too. Start by layering your corn tortilla, then shredded chicken, then black beans, brown rice, then salsa, and top with cheese, cilantro and tomatoes. Bake at 374 for 25 minutes, COVERED, then remove foil and bake for an additional 5 minutes until the cheese is bubbly.
I topped mine with greek yogurt, avocado and fresh cilantro. It was DELICIOUS!
shredded chicken (see recipe BELOW)
1 cup fo cooked brown rice
1 can of black beans
half a cup of cheese
2 corn tortillas
1 can of salsa
*optional cilantro, greek yogurt and avocado
For the shredded chicken, you can make ahead of time in the crockpot. Just take 1 package of chicken breasts, and ONE can of salsa, and half a cup of low sodium chicken broth. Place in crockpot and let cook for 6 hours. THEN remove your chicken and shred with a fork or mixer. Place chicken back in and let marinate in the flavors for another hour. This chicken IS SO MOIST and flavorful. Adjust the ingredients if you are making a bigger batch.
Layer your dish with torn pieces of corn tortillas, top with shredded chicken black beans, brown rice, salsa, cheese, then top with the cheese, sliced tomatoes and cilantro. Bake at 375 COVERED for 25 minutes. Then remove from oven, remove foil and bake for an additional 5 minutes until the cheese is bubbly.THATS IT!