The bold, smoky, and spice-filled flavors of the American Southwest are finding a welcome place in kitchens across the Southeast, where home cooks are blending influences from Mexican, Native American, and Tex-Mex traditions. Southwest cuisine offers vibrant seasonings and hearty comfort foods that fit naturally alongside Southern favorites.

Today, I introduce Southwest Chicken Bake, bringing those Southwest flavors to us in the Southeast.

Southwest Chicken Bake

Ingredients

  • 1 ½ cups fully cooked Rice
  • 1 cup Salsa
  • 1 cup Sour Cream
  • 1 cup shredded Sharp Cheddar, divided
  • 1 cup shredded Mozzarella, divided
  • 2 TBS Avocado oil
  • 1 cup Onion, diced
  • 1 TBS minced Garlic
  • 1 cup frozen fire-roasted corn
  • 1 TBS Chili Powder
  • 1 ½ tsp Cumin
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 can (15 oz) Black Beans
  • 2 cups Rotisserie Chicken, chopped

Directions

  1. Preheat oven to 375°F. Grease a 9 x 13 casserole dish.
  2. In a mixing bowl, combine cheeses. Set ½ the cheese mixture aside for the topping.
  3. In a separate bowl, mix rice, sour cream, salsa, and ½ the cheese mixture.
  4. In a large skillet, sauté onion, and garlic in oil. Add in frozen corn.
  5. Add chili powder, cumin, salt, and pepper, and black beans.
  6. Add the rice mixture to your skillet. Stir to combine.
  7. Transfer to 13 x 9 dish. Top with the remaining cheese.
  8. Bake for 20 minutes.
Search ingredients at FOOD CITY.

Dishing It Out is a place for Aneisa Rolen to share favorite recipes that require minimal preparation, limited culinary knowledge, yet provide maximum flavor, designed for the hesitant cook who loves good food but isn’t particularly a culinary enthusiast. The recipes provided will accompany the videos, making cooking accessible even to the most reluctant chefs.

Comments may be sent to dishingitoutktt@gmail.com and follow Aneisa on Instagram for more recipe ideas @ aneisarolen

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