How to Make Spicy Southwest Chicken Casserole - A Step-by-Step Guide

Looking for a delicious and satisfying dinner idea that's packed with flavor and easy to make? Look no further than this Spicy Southwest Chicken Casserole! This hearty and spicy dish is perfect for a weeknight dinner or for serving a crowd. With its combination of tender chicken, spicy seasonings, and gooey cheese, this casserole is sure to become a new favorite in your household.

What makes this Spicy Southwest Chicken Casserole so special is its combination of bold southwestern flav...

Read more

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

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 10

  • 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.
  • Nutrition

    279 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 36mg
    • Sodium: 1128mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 19g
    • Vitamin C: 32mg
    • Calcium: 146mg
    • Iron: 3mg
    • Potassium: 431mg