I couldn’t locate an aioli I could create in a matter of minutes, so I made this one instead. For the flavors to meld, it needs time in the refrigerator. Excellent on fried and grilled seafood.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
| Yield: | 1 2-quart dish |
Ingredients
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup salsa verde
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 (22 ounce) package Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
- 1 ½ cups shredded Mexican cheese blend
- ½ cup crushed tortilla chips (Optional)
Instructions
- Preheat the oven to 350 degrees F.
- Combine corn, beans, salsa, cumin, and coriander in a 2-quart casserole dish. Stir in chicken strips and 1 cup cheese.
- Bake, uncovered, in the preheated oven until bubbly, 35 to 40 minutes.
- Sprinkle with remaining 1/2 cup cheese. Continue baking until cheese is melted, 3 to 5 minutes. If desired, sprinkle top with crushed tortilla chips.
- Top each serving with sour cream and garnish with snipped fresh cilantro.
Nutrition Facts
| Calories | 539 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 8 g |
| Protein | 55 g |
| Saturated Fat | 11 g |
| Sodium | 1156 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This was so easy to make and so delicious. I am saving it for whenever I have leftover cooked chicken to use up.
It was an all right dish overall, but definitely seemed more like nachos than a casserole. The chips got soggy overnight so leftovers are definitely not for this dish.
Added zucchini, onion, garlic, and mushrooms. Was afraid this recipe would be bland but the cheese and salsa gave enough flavor.
This was delicious. I didn’t have salsa verde so I ran a can of Rotel through the food processor and used that as a substitute. Also jazzed up the seasoning due to personal preference. So yummy.
Big hit with my family! Easy, practical dish… great for a potluck or guests over!
Very good, I followed the recipe exactly as it was written and we enjoyed it very much. I will probably use some suggestions from other reviewers on future dinners with this recipe. I feel it was easy and tasted good. Thanks!
Delicious. Only substitute was a make my own fajita chicken.
Tasty and quick & easy to make! I used homemade red salsa instead of verde. We added avocado slices and sour cream on top. Also would make a good taco filling – yummy!
I left out the chips and used boiled chicken with two teaspoons of taco seasoning. The rest I did according to directions. I will definitely make it again.
My family liked it! Cooked my own meat. Next time, I will use taco seasoning instead of fajita seasoning. Also, I put extra cheese on the top and we topped casserole with tomatoes and sour cream. Very easy to make, especially
This was pretty popular in our house. I took inspiration from others’ reviews and it worked out well. I cooked 2 cups of minute rice to add to the dish. Next I used a rotisserie chicken from Sam’s Club shredded by hand. This was heated with a 1/2 packet of taco seasoning and 1/2 cup of water. Next I stirred in 2 cans of black beans, 1 can corn, 1 can RoTel tomatoes, 1 (4 oz) can chopped green chilis, 1/2 cup tomatillo salsa, 1/2 cup red salsa. I stirred this up and then added the cooked rice and a little more cheese than called for in the recipe. Placed this concoction in a 9×13 greased casserole dish, topped with cheese and crushed tortilla chips, and then baked as directed. Turned out beautifully! Thanks for the recipe.
I couldn’t find prepared frozen fajita chicken strips. I used plain prepared frozen chicken strips and half a packet of McCormic fajita seasoning. The dish is crazy easy. It doesn’t look pretty, but tastes very good, and has ALOT of protein. I didn’t like the texture of the prepared chicken strips. Next time I will cook up fresh raw chicken, or use canned chicken as my preferred short cut. This dish passed the freezer test.
I had plain chicken breast so I just shredded it and cooked it with a packet of taco seasoning and the water needed. I only had half a can of beans and half a can of corn so to supplement it, I added a can of hominy. The rest of the recipe I followed as is. Everyone enjoyed it! Great recipe that’s easy to throw together and could easily be adapted as you like – I could see someone adding olives, etc. Nice weeknight dinner!
I followed the advice of other reviewers and added leftover rice which I really think it needed. It came out great. I followed the recipe except that I didn’t cook the chicken first. It’s not necessary. Also, added two sliced scallions. Raised the temperature to 375 and baked covered for 30 minutes, removed the cover and baked for another 20 minutes. Let sit for another 10 minutes. Served with sour cream.
This was amazing the only thing I did different was I layered corn tortillas on the bottom then I added the ingredients for this recipe and then more tortilla and then the ingredients again on top. Sprinkle with some cheddar cheese and covered with tinfoil in the oven came out amazing?
This was amazing the only thing I did different was I layered corn tortillas on the bottom then I added the ingredients for this recipe and then more tortilla and then the ingredients again on top. Sprinkle with some cheddar cheese and covered with tinfoil in the oven came out amazing?
I didn’t change a thing. My family loved it!
Delicious and easy!
Delicious – I made a few adjustments to what I had on hand. I used a bag of frozen corn and regular salsa. Cooked the chicken in a skillet with taco seasoning. Also added a few shakes of fiesta seasoning to bean and corn mixture. Topped with crumbled Doritos and served with rice. and sour cream.
This is one of my favorite dishes and have served it several times to friends with rave reviews. The only change I make is to add 1 tsp of Mexican oregano & 1/2 tsp of a southwest seasoning for a little more kick. I also made it once with red salsa instead of the green & it’s a toss-up as to which I prefer.
This is one of my favorite dishes and have served it several times to friends with rave reviews. The only change I make is to add 1 tsp of Mexican oregano & 1/2 tsp of a southwest seasoning for a little more kick. I also made it once with red salsa instead of the green & it’s a toss-up as to which I prefer.