My friend, Claire left this recipe in a comment here on Eat at Home. It’s fast, easy and Mexican so of course I had to try it. I’m happy to say that it’s delicious too! There are only 4 ingredients to put together, which is a nice bonus.
Here’s what you’ll need:
Black Bean and Corn Chicken Taco Bake
Servings: 6 -8 servings
Ingredients
- 1 rotisserie chicken taken off the bone and cut into bite-size pieces
- 1 jar of black bean and corn salsa
- 10 small flour tortillas cut into pieces
- 2 cups shredded cheddar or Mexican blend cheese
Instructions
- Mix the chicken, tortillas, cheese and salsa together and pour into a greased baking dish. Cover with foil.
- Bake at 350 for 30-45 minutes or until hot.
That looks great!
Think it would be good w hard shell tacos broken up? We always have a tun of those left over!
Erin, I think you could use hard shells. It would just be crunchier. You might not need as many shells if you use hard. Let me know how it works if you try it.
Love the simplicity of this one. Thanks! 🙂
I saw this one when I was reading your comments and tried it Sunday night…it was really good and EASY. Just wanted to say I LOVE your menus and your recipes that are realistic for a teacher with three small children and one hungry husband! 🙂
Wow! This looks tasty and easy. I am definitely going to have to try this one.
Agree with the others ~ so simple it’s foolish not to give it a go ~
Happy Tasty Tuesday!
Yum – and super easy! I just made this and linked to it on my blog. Thanks for sharing – and for the great menu plans!!
Mmm…I’ve been looking for more recipes with blackbeans, so thanks for sharing this one!!
I wonder how it would be corn tortillas? I have some leftover in the fridge that I need to use up.
Brandy, I bet corn tortillas would be good. Let me know how it works.
Brandy, I usually use corn tortillas instead of flour in my taco bakes and they always turn out great!
I think this is my favorite so far! I made a mistake making this last night so I had to change it a bit to compensate my goof up, (hubby bought large tortillas & I cut all 10 up before realizing something wasn’t right). This reminded me of chicken chimichangas that I love to get when we eat out & now we can have a cheaper version at home! Fabulous! Thank you so much!
This is definately a winner! I’ve made this recipe several times now and each time it’s so good. The nice thing is since there are only four ingredients it’s super easy, but you can kinda “dress it up” if you want. I usually get fresh handmade tortillas from Rosas the day I make it. I also like to add chopped green onions sprinkled on top before I bake. I do have trouble finding the bb& corn salsa at my grocery, but have found “three bean & corn salsa” from World Market so that is what I use.
This sounds so good!! Do you think this could be cooked in the crock pot?
This was good last night, but it was SUPER good today for lunch after the flavors had a chance to hang out together! Yum.
I made this recently using some leftover chicken from a whole chicken I’d made and my 10-month-old baby LOVES it — beans, tortillas, cheese, all things he eats and loves. I thought he might not like the salsa as much but nope, he eats it all up off his tray. He’s eaten it several times as leftovers, too. I’m glad I froze half when I made it as I’ll definitely be serving this again.
Tiffany – can you tell me what size jar of salsa you used in this recipe? It looks like one bigger than the smaller jars…thanks.
I think it’s a 28oz jar, but I’m not sure. That’s close though.
If I wasn’t to use a rotisserie chicken, how much chicken do I need?
Tara, 2-3 cups of cooked chicken will work.
Hey! Just wanted to say that I made this the other night with a few “whole foods” additions (frozen corn, cooked dried beans) – it is delicious! Just the write consistency with the ingredients and the cheese. Yum!