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Spicy Southwest Chicken Casserole

Spicy Southwest Chicken Casserole

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Lisa F.

Lisa F.

This is a recipe I developed 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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Preheat 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 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 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.
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Reviews

AmandaT
6

AmandaT

2/13/2013

This is a great recipe. I only gave it 4 stars because I made a few substitutions based on what I had on hand. I had 10" tortillas, so used two of those instead of three 8" tortillas, used hot salsa in place of the picante sauce, added a finely diced jalapeno (deseeded) to the onion and red pepper, used tomatoes with cilantro and lime juice in place of the tomatoes with green chiles and used condensed cheddar soup instead of the fiesta style. It turned out great. My hubby suggested adding another layer of tortillas and cheese in the middle of the chicken mixture, but I chose this recipe because it was low-cal and low in cholesterol, so I will make it that way next time, but will probably put the original recipe in my keeper bin. My hubby has already shared it with a co-worker who is also trying to stay away from red meat but really likes good flavor. Fair warning, though, you will find yourself going back for seconds! Thanks for sharing.

stacybic
2

stacybic

4/3/2014

Loved this recipe! Easy and very flavorful. It allows for you to add or subtract certain ingredients based on tastes and whether or not you have them available. My husband raved over it and my grade school aged boys ate it with minimal complaints about the black beans. (Get over the bean aversion already, boys!) I will definitely make again.

ChefAmy1033
1

ChefAmy1033

8/14/2014

This recipe was easy and very tasty. The only thing I changed was I diced my chicken breasts before cooking and sauteed them in olive oil instead of boiling. I took the cooked chicken out and then sauteed the vegetables in the remaining oil. I served this with diced avocados and sliced olives on top with sides of sour cream and more hot sauce if needed. It was delicious and I will make it again.

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