Spicy Southwest Chicken Casserole Recipe

  • 1 pound skinless, boneless chicken breast halves
  • 1/2 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
  • 3/4 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
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.