Spicy Southwest Chicken Casserole

Cinco de Mayo - World Cuisine

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!

Brief

Prep 20 mins

Cook: 50 mins

Total: 1hr10 mins

Servings: 10

Yield: 10 servings

Spicy Southwest Chicken Casserole

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) cancondensed fiesta-style nacho cheese soup

1 (14.5 ounce) can diced tomatoes with green chile peppers

1 cup shredded Mexican cheese blend

Corn Dip

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 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.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until cheese topping has melted and casserole is hot about 30 minutes. Cool 5 minutes before serving.

Nutritional Information

Spicy Southwest Chicken Casserole

Servings Per Recipe:10

Calories: 279.4

% Daily Value *

Protein: 18.6g 37%

Carbohydrates: 35.9g 12%

Dietary Fiber: 6.3g 25%

Sugars: 5.3g

Fat: 7.7g 12%

Saturated Fat: 3.8g 19%

Cholesterol: 36.3mg 12%

Vitamin A Iu: 1460.6IU 29%

Niacin Equivalents: 7.2mg 55%

Vitamin B6: 0.3mg 21%

Vitamin C: 31.5mg 53%

Folate: 82.8mcg 21%

Calcium: 145.8mg 15%

Iron: 3.1mg 17%

Magnesium: 47.2mg 17%

Potassium: 430.6mg 12%

Sodium: 1127.7mg 45%

Thiamin: 0.2mg 23%

Calories From Fat: 69

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.