![](https://cdn.statically.io/img/www.allrecipes.com/thmb/4Q2E3TxjPqN_rjzux0m5VsN-k0s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3204191-2887b6428ebb44e1bec6231dff184130.jpg)
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.