Spicy Southwest Chicken Casserole

Spicy Southwest Chicken Casserole

Made  times
Lisa F. 2

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


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

Original recipe yields 10 servings



  • 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.

On Sale

What's on sale near you.


  • 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.


  • 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.



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...

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 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 ...

I'm making it right now. I went to the store and shopped with the ingredients list. Unfortunately the soup and cheese are incorrect when it goes into the ingredients list. I should have shooed f...

This was delicious loved it. will be on top of my favorite list.

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!

Has a Chipotle style. Very good

From around the web