Spicy Southwest Chicken Casserole Recipe

Name: Spicy Southwest Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless, boneless chicken breast halves; 1/2 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; 3/4 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

Servings: persons

1 pound skinless, boneless chicken breast halves
1/2 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
3/4 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

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.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound skinless, boneless chicken breast halves, 1/2 cup water, or as needed, 1 large onion, chopped, 1 red bell pepper, chopped, and more.

Yes, Spicy Southwest Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Southwest Chicken Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions