2cupschickencooked and shredded (We used rotisserie chicken.)
1(15 ounce) can golden sweet corndrained
1(15 ounce) can black beansrinsed and drained
8ouncesColby jack cheeseshredded off the block
Preheat the oven to 350°F, and lightly grease a 9x13-inch baking pan or casserole dish.
Combine the sour cream, cream cheese, cumin powder, onion powder, garlic powder, salt, pepper and chili powder in a large bowl.
1 cup sour cream, 4 ounces block-style cream cheese, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon chili powder, ½ teaspoon ground black pepper
Stir in the salsa until combined. Then add the chicken, corn, beans and half of the cheese.
1 cup salsa, 2 cups chicken, 1 (15 ounce) can golden sweet corn, 1 (15 ounce) can black beans, 8 ounces Colby jack cheese
Gently toss in the pasta. Then pour the mixture into the prepared pan, and spread it an even layer.
10 ounces rotini pasta
Sprinkle on the remaining cheese and bake for 25-30 minutes or until the cheese is fully melted on top.
Serve with fresh pico de gallo, sour cream, freshly chopped green onions and lime wedges if desired.
See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of casserole. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.