Southwest Chicken Casserole
Delicious Southwest Chicken Casserole featuring chicken, black beans, corn, and cheese. Perfect for a hearty meal.
Equipment
- oven
- casserole dish
- mixing bowl
Ingredients
- 4 cups shredded chicken (or pulled rotisserie chicken)
- 1 can black beans (15.5 ounce) drained and rinsed
- 1 can corn (15 ounce) drained
- 1 can chopped green chiles (4 ounce)
- 28 ounces red enchilada sauce (1 extra large can)
- 2 cups shredded cheddar cheese
- 10 pieces corn tortillas
Toppings (optional)
- cilantro
- green onions
- sour cream
- pico de gallo
Instructions
- Preheat oven to 400˚F.
- Combine the shredded chicken, black beans, corn, green chiles, and half of the enchilada sauce in a large bowl and mix to combine.
- Pour half of the remaining enchilada sauce in a 9×9 inch casserole dish and spread to cover the bottom. Lay half of the tortillas in the bottom of the dish. You can cut the tortillas to fit if needed.
- Add half the chicken mixture, then top with half the cheese. Repeat with tortillas, meat, and cheese. Drizzle with remaining enchilada sauce.
- Bake for 20-25 minutes, or until the edges are bubbling and the casserole is hot throughout.
- Garnish with your choice of chopped green onions, fresh cilantro, or pico de gallo.
Notes
To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days or in the freezer for up to a month. Can reheat in the microwave or oven.
Nutrition
Serving: 1servingCalories: 581kcalCarbohydrates: 56gProtein: 43gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 108mgSodium: 1559mgPotassium: 642mgFiber: 11gSugar: 12gVitamin A: 1505IUVitamin C: 13mgCalcium: 333mgIron: 4mg
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