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Spicy Southwest Chicken Casserole
Spicy Southwest Chicken Casserole
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Southwest chicken casserole with spicy black bean and corn filling.
Ingredients:
  • 1 pound skinless, boneless chicken breast halves
  • 0.5 cup water, or as needed
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 (15 ounce) can black beans, partially drained
  • 1 (14 ounce) can whole kernel corn, drained
  • 0.75 cup picante sauce
  • 1 (4 ounce) can chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 4 (8 inch) flour tortillas
  • 1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 1 cup shredded Mexican cheese blend
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and grease a 9x13-inch baking dish.
  • In a large skillet, gently boil chicken breasts in water until fully cooked, about 10 minutes. Remove chicken from skillet, keeping the flavorful pan juices, and shred using 2 forks.
  • Saute onion and red bell pepper in leftover drippings until onion is translucent, about 5 to 8 minutes. Add shredded chicken back to the skillet. Mix in black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin. Simmer until heated through, approximately 5 minutes. Transfer the flavorful mixture to the baking dish.
  • Layer flour tortillas over the chicken mixture in a baking dish. Mix fiesta soup with diced tomatoes and green chiles in a bowl, then spread the mixture over the tortillas. Sprinkle Mexican cheese blend on top of the casserole before baking.
  • Bake in the preheated oven for 30 minutes until the cheese topping is melted and the casserole is hot. Let it cool for 5 minutes before serving.

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