Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Southwest Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 46 reviews

Southwest Chicken Casserole is a flavorful fusion of Mexican lasagna and enchiladas, layered with shredded chicken, black beans, corn, green chiles, gooey cheddar cheese, and rich red enchilada sauce. This hearty, easy-to-make casserole is perfect for a family-friendly dinner that delivers bold southwestern flavors in a comforting baked dish.

  • Total Time: 30-35 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 4 cups shredded chicken (or pulled rotisserie chicken)
  • 1 can (15.5 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (4 ounces) chopped green chiles
  • 28 ounces red enchilada sauce (1 extra large can)
  • 2 cups shredded cheddar cheese
  • 10 corn tortillas

Toppings (Optional)

  • Chopped cilantro
  • Chopped green onions
  • Sour cream
  • Pico de gallo

Instructions

  1. Preheat the Oven: Set your oven to 400˚F (204˚C) to prepare for baking the casserole.
  2. Mix Chicken Filling: In a large bowl, combine the shredded chicken, rinsed black beans, drained corn, chopped green chiles, and half of the enchilada sauce. Stir until all ingredients are evenly mixed.
  3. Prepare Base Layer: Pour half of the remaining enchilada sauce into a 9×9-inch casserole dish and spread it evenly to cover the bottom surface.
  4. Layer Tortillas: Arrange half of the corn tortillas over the sauce in the dish. If necessary, cut the tortillas to fit the dish properly.
  5. Add Chicken Mixture and Cheese: Spread half of the chicken mixture evenly over the tortillas, then sprinkle half of the shredded cheddar cheese on top.
  6. Repeat Layers: Repeat the layering process by adding the remaining tortillas, chicken mixture, and shredded cheese.
  7. Drizzle Sauce and Bake: Drizzle the remaining enchilada sauce over the top layer. Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the edges are bubbling and the casserole is hot throughout.
  8. Garnish and Serve: Remove from the oven and garnish with optional chopped green onions, fresh cilantro, sour cream, or pico de gallo as desired. Serve warm.

Notes

  • You can substitute rotisserie chicken for convenience or use leftover cooked chicken.
  • If corn tortillas are large, cut them to fit the casserole dish to ensure even layering.
  • Feel free to customize toppings such as avocado slices or jalapeños for extra flavor.
  • Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To reduce sodium, look for low-sodium canned beans and enchilada sauce options.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Southwestern / Mexican-inspired

Find it online: https://ellarecipe.com/southwest-chicken-casserole-recipe/