Black Bean and Corn Chicken Taco Bake
from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time42 mins
Total Time52 mins
Servings: 6 to 8
Calories: 423kcal
- 1 rotisserie chicken
- 16 oz. jar black bean and corn salsa
- 10 small flour tortillas
- 1 cup cheddar or mexican blend cheese shredded
Preheat oven to 350°.
Remove chicken from the bone and cut into bite-size pieces.
Cut flour tortillas into bite-size pieces.
Mix all ingredients together, pour into a greased baking dish and cover with foil.
Bake for 30-45 minutes until hot.
Calories: 423kcal | Carbohydrates: 31g | Protein: 37g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 114mg | Sodium: 1353mg | Potassium: 308mg | Fiber: 3g | Sugar: 5g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 2mg