Ingredients:

  • 4 cups (600g) cooked shredded chicken breast
  • 2 tbsp (30g) low-sodium taco seasoning
  • 1 can (425g) black beans, rinsed and drained
  • 1 cup (150g) fire-roasted corn
  • 2 cups (300g) cooked long-grain white rice
  • 1 cup (240g) salsa verde
  • 0.5 cup (120g) plain Greek yogurt
  • 10 small corn tortillas, cut into strips
  • 1.5 cups (170g) freshly shredded Monterey Jack cheese
  • 1 cup (115g) freshly shredded sharp cheddar cheese
  • 1 can (285g) diced tomatoes and green chiles, undrained

Instructions:

  1. Preheat your oven to 375°F (190°C). Note: A hot oven is vital for immediate cheese bubbling.
  2. In a large bowl, mix 4 cups shredded chicken, 2 tbsp taco seasoning, and 1 can undrained diced tomatoes and green chiles.
  3. Fold in 1 cup salsa verde and 0.5 cup plain Greek yogurt until the mixture looks creamy and cohesive.
  4. Gently stir in 1 can rinsed black beans, 1 cup fire roasted corn, and 2 cups cooked white rice.
  5. Lightly grease your 9x13 pan with avocado oil or butter to prevent sticking.
  6. Spread the chicken and rice mixture evenly into the pan, pressing down slightly with your spatula.
  7. Scatter 10 corn tortillas (cut into strips) over the top, pushing a few into the mixture so they absorb flavor.
  8. Evenly distribute 1.5 cups Monterey Jack and 1 cup sharp cheddar over the surface.
  9. Place in the oven for 30 minutes until the cheese is golden and the edges are crackling.
  10. Let the dish sit for 5 minutes. Note: This allows the starches to set so the portions hold their shape.