Southwest Chicken Casserole
This Southwest Chicken Casserole features chicken, black beans, corn, bell peppers, tortillas, nacho cheese soup, and Mexican cheese. A rich and flavorful Tex-Mex dish perfect for weeknight dinners or casual gatherings.
10 Servings
Ingredients
- Chicken Breasts: 1 pound skinless and boneless
- Water: ½ cup or as needed
- Onion: 1 large chopped
- Red Bell Pepper: 1 chopped
- Black Beans: 1 15-ounce can, partially drained
- Corn: 1 14-ounce can whole kernel, drained
- Picante Sauce: ¾ cup
- Green Chiles: 1 4-ounce can, chopped
- Chili Powder: 2 tablespoons
- Ground Cumin: 1 tablespoon
- Flour Tortillas: 4 8-inch
- Fiesta-Style Nacho Cheese Soup: 1 10.75-ounce can, condensed
- Diced Tomatoes with Green Chiles: 1 14.5-ounce can
- Shredded Mexican Cheese Blend: 1 cup
Instructions
Prepare the Oven and Baking Dish:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
Cook the Chicken:
- Place chicken breasts and water in a large skillet and bring to a boil over medium heat. Cook until the chicken is thoroughly cooked, approximately 10 minutes. Remove the chicken from the skillet, reserving the pan juices. Shred the chicken using two forks and set aside.
Cook the Vegetables:
- In the same skillet with reserved drippings, cook the chopped onion and red bell pepper over medium heat until the onion becomes translucent, approximately 5 to 8 minutes.
Combine Ingredients:
- Return the shredded chicken to the skillet. Add black beans, corn, picante sauce, green chiles, chili powder, and cumin. Stir thoroughly to combine all ingredients. Bring the mixture to a simmer and cook until heated through, approximately 5 minutes. Transfer the chicken mixture to the prepared baking dish.
Layer Tortillas:
- Arrange the flour tortillas evenly over the chicken mixture, covering the entire surface.
Prepare the Sauce:
- In a medium bowl, mix the condensed fiesta-style nacho cheese soup with the diced tomatoes and green chiles until well combined. Spread this mixture evenly over the tortillas.
Top with Cheese:
- Sprinkle the shredded Mexican cheese blend generously over the soup mixture.
Bake:
- Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the cheese is melted and the casserole is thoroughly heated. Allow the casserole to cool for 5 minutes before serving.
Notes
To make this Southwest Chicken Casserole gluten-free, use gluten-free flour tortillas and ensure the fiesta-style nacho cheese soup is gluten-free. Additionally, verify all other canned and packaged ingredients are certified gluten-free to avoid cross-contamination.