Southwest Chicken Casserole
A hearty Southwest Chicken Casserole combines shredded chicken, cheese, black beans, and corn for a delicious family-friendly meal.
Equipment
- Casserole dish
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
- 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 an 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
Store leftovers in airtight container in the refrigerator for 3-4 days, or freeze 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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