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Spicy Southwest Chicken Casserole

Spicy Southwest Chicken Casserole

A spicy Southwest chicken casserole that's easily adjustable to your preference. A family favorite for its bold flavors and customizable ingredients.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Southwest
Servings 10 servings
Calories 279 kcal

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • mixing bowl
  • cutting board
  • knife

Ingredients
  

Chicken and Vegetables

  • 1 pound skinless, boneless chicken breast halves
  • ½ cup water or as needed
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 1 can (15 ounce) black beans, partially drained
  • 1 can (14 ounce) whole kernel corn, drained
  • ¾ cup picante sauce
  • 1 can (4 ounce) chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin

Casserole Base

  • 4 pieces flour tortillas (8 inch)
  • 1 can (10.75 ounce) condensed fiesta-style nacho cheese soup
  • 1 can (14.5 ounce) diced tomatoes with green chile peppers
  • 1 cup shredded Mexican cheese blend

Instructions
 

Cooking Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
  • Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to the skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into the prepared baking dish.
  • Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
  • Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Notes

This recipe is fairly spicy but can be adapted for milder tastes by using mild picante sauce, mild tomatoes with green chiles, or decreasing the amount of chili powder. For an extra-spicy dish, add diced jalapeños and use hot picante sauce.

Nutrition

Serving: 1servingCalories: 279kcalCarbohydrates: 36gProtein: 19gFat: 8gSaturated Fat: 4gCholesterol: 36mgSodium: 1128mgPotassium: 431mgFiber: 6gSugar: 5gVitamin C: 32mgCalcium: 146mgIron: 3mg
Keyword chicken dish, comfort food, easy casserole, family recipe, Mexican flavors, spicy chicken casserole
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