Spicy Southwest Chicken Casserole Recipe

Spicy Southwest Chicken Casserole

4.5

(48)

42 Reviews

17 Photos

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!

Submitted by Lisa F

Updated on September 17, 2023

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Servings:

Jump to Nutrition Facts

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

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.

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.

For an extra-spicy dish, add diced jalapeños and use hot picante sauce.

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	37%
Vitamin C 32mg	35%
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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