Spicy Southwest Chicken Casserole

4.5
(46)

I developed this spicy Southwest chicken casserole after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!

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Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
Servings:
10

Ingredients

  • 1 pound skinless, boneless chicken breast halves

  • ½ 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

  • ¾ 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Cook's Note:

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. Add diced jalapeños and use hot picante sauce for an extra-spicy dish.

Nutrition Facts (per serving)

279 Calories
8g Fat
36g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 279
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 36mg 12%
Sodium 1128mg 49%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 23%
Total Sugars 5g
Protein 19g
Vitamin C 32mg 158%
Calcium 146mg 11%
Iron 3mg 17%
Potassium 431mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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