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Spicy Southwest Chicken Casserole

Spicy Southwest Chicken Casserole

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

1 h 10 m servings 279 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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 chili powder a bit. Add diced jalapenos and use hot picante sauce for an extra-spicy dish.

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Reviews

Read all reviews 23
  1. 26 Ratings

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Most helpful positive review

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 m...

Most helpful critical review

Definitely need to make sure and not overcook the chicken as it is going into the oven for another 30 minutes. Dish is tasty , a little spicy even though I purchased only mild ingredients. Othe...

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Least positive
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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 m...

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 s...

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 ...

This recipie was awesome! I did make a few changes and used what I had on hand. I used canned chicken, added a cup and a half of cooked minute rice, I used a taco seasoning packet instead of the...

I was in a hurry to make something before work and I found this recipe. I didn't have tortillas or the condensed nacho soup, so I used tortilla chips and cream of chicken soup. It turned out ...

I used mild picante and mild green chiles, so it wasn't too spicy for my son. It is still a flavor explosion in your mouth! We topped it with sour cream and crushed tortilla chips. Yummy!

I was surprised at how good this dinner was - really delicious and just spicy enough without being too spicy. I made a couple of minor changes - boiled the chicken breasts in a big pot of water...

Oh My! This was so good! 9/10 my husband hates whatever new thing I make but he really liked this. Easily costumisable but I tried to stick to original recipe as much as I could. Didn't have cum...

I guess I had too much chicken juices left after boiling the chicken, so it made the who dish soupy. Personally I liked it. I would try it again without adding all that water. Some of the kids d...

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