I experimented with several different recipes before coming up with this hot Southwest chicken casserole. In my home, it has really grown to be a favorite! easily adaptable to the level of spice you like. It’s also simple to adapt to your tastes by including more vegetables or peppers. When preparing other chicken recipes, prepare additional chicken in advance to save time. Serve with your preferred toppings, such as sour cream, guacamole, black olive slices, sliced avocados, or anything else you like!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
- 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
| Calories | 279 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 6 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 1128 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
The whole family absolutely loves this dish! I make it about once every couple of weeks.
Love love love this. I diced the chicken and sauté with olive oil I also added extra green chilies, jalapeños and mushrooms because I needed to use them up I also topped with tortilla chips instead of flour tortillas. I otherwise followed the directions and was very pleased with the result. I can’t wait to make again and maybe switch out black beans with kidney or chili beans and try various other veggies
I made this today and it was kind of easy. A lot of ingredients. It looks delicious.
I made this with several changes because I hadn’t planned and didn’t have some of the ingredients on hand. It came out great! This is a durable recipe. Use what you’ve got and improvise the rest. It will be good!
I liked this recipe. I didn’t have the nacho cheese soup on hand. I substituted cream of celery and added a few spoons of soft cream cheese – to get the cheesiness. Tasted great. Used some homemade salsa rather than picante. If anyone has frozen the leftovers, I’d like to know your technique and how it held up. I made full recipe for two people and would like to save it for another meal!
This was okay. I read the reviews and was careful but it was still a bit soupy. I’d made Spanish rice to go with it and it did a good job of sopping up the juices.
Made it for the first time this weekend, fantastic. I followed the recipe to the tee, worked out great.
I have made this a bunch of times, my family loves it. I use corn tortillas instead of flour, the flour tend to get gummy.
Very good I enjoyed it
It was really good. My husband and I quite enjoyed it. It will be a repeat recipe in our household.
Great recipe although I did make a change. I replaced the fiesta soup with salsa con queso dip.
very dissapointing. very bland, comes out real watery so the tortillas are soggy and inedible. Very upset I just wasted perfectly good chicken on this.
Great meal, the family enjoyed it.
Love it!! Much like King Ranch Casserole.
The spiciness was good but just didn’t care for the combination. Maybe it was the sweetness of the corn. I’m sure it can be tweaked to be better but not one I would bother with.
Went with only 1 tablespoon of chili powder as we’re not spicy food eaters, turned out amazing will definitely be making this again!
Great recipe! Had a nice amount of spice without being too spicy. I ended up using a full cup of picante sauce since i had an 8oz jar. The only thing i would change would be to use corn tortillas instead of flour. The flour were a little soft and tougher to break up with just a fork when eating. will definitely add to our list of dinner options.
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 since I find that method easier and less messy. I didn’t have cumin so used coriander as a substitute and it worked well. Also couldn’t find the condensed cheese soup called for but was able to find a can of thick Mexican cheese in the Mexican food section of the grocery store and it worked very well. Everyone loved this recipe – even those who aren’t spicy food fans. Definitely recommend.
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 cumin and added Adobo for more flavor. We could not eat it as a casserole as it was so meaty so Next time we will just combine all ingredients and eat it from the pan on tortillas. Definitely will be making again!
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 did not like the tortilla part because it was soggy. But overall I think it is a good dish. I just did not like that half the ingredients were canned.
This was good but I thought 1 tablespoon of cumin overpowered the dish. If I make this again I would add maybe half of that.