Step 1

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, coat a 9x13-inch baking dish with cooking spray. Prepare the following, adding them all to the same large bowl: Shred until you have 3 cups cooked chicken, small dice 1 medium white onion, drain and rinse 1 can black beans, drain 1 can corn kernels.

Step 2

Add 1 can diced tomatoes and their juices, 1 can diced green chiles (do not drain), 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 1 1/2 teaspoons kosher salt, and stir to combine. Transfer the mixture to the baking dish and spread into an even layer. Pour in 1 cup unsalted chicken broth.

Step 3

Bake until the mixture is thickened and heated through, about 40 minutes. Meanwhile, thinly slice until you have 1/4 cup scallions and coarsely chop 2 tablespoons fresh cilantro.

Step 4

Sprinkle the casserole with 2 cups shredded Mexican blend cheese and bake until melted, about 10 minutes. Let cool for at least 15 minutes before serving. Sprinkle with the scallions and cilantro before serving.