Southwest Chicken Casserole
A hearty and easy Southwest Chicken Casserole combining shredded chicken, cheese, black beans, and corn, perfect for family dinners.
Equipment
- 9x9 inch casserole dish
Ingredients
Main 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
Toppings (optional)
- cilantro
- green onions
- sour cream
- pico de gallo
Instructions
Preparation
- 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 9x9 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. Store in the refrigerator for 3-4 days or in the freezer up to a month. Reheat in microwave on 30 second increments or in the oven at 350˚F for 15-20 minutes.
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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