Southwest Chicken Casserole Recipe | Spicy & Cheesy Delight
I have to admit, I’m completely hooked on this Southwest Chicken Casserole Recipe. Every time I make it, the aroma fills the kitchen, and I can’t wait to dig in. The combination of tender chicken, melty cheese, and zesty Southwest flavors makes it a family favorite.
It’s fast to assemble, comforting, and perfect for busy weeknights. Once you try it, I promise it will become a go-to recipe in your dinner rotation. You can also enjoy similar festive flavors in a Cranberry Turkey Stuffing Balls Recipe for your holiday meals.
Ingredients
Here’s what you’ll need to make this flavorful casserole:
- Chicken – 3 cups shredded cooked chicken. I like using rotisserie chicken for ease and flavor.
- Black beans – 1 can, drained and rinsed. They add protein and texture.
- Corn – 1 ½ cups fresh or canned, drained. Sweetness balances the spices.
- Green chiles – 1 can, mild, adds authentic Southwest flavor without heat.
- Red enchilada sauce – 1 large can. Choose your favorite brand for best results.
- Cheddar cheese – 2 cups shredded sharp cheddar. Freshly grated melts better.
- Corn tortillas – 8 standard-size, layered to create the perfect casserole structure.
- Optional toppings – cilantro, green onions, sour cream, pico de gallo for added freshness and color. You might also like trying a Fireball Whiskey Balls Recipe as a sweet treat alongside this savory dish.
Note: Serves 6-8 generously.
Variations
You can customize this casserole to suit your taste or dietary needs:
- For a pasta twist, stir in 3 cups cooked pasta instead of tortillas.
- Make it creamier by adding a can of cream of chicken soup or sour cream.
- Substitute rice for tortillas to create a Southwest Chicken and Rice Casserole.
- Use dairy-free cheese for a lactose-free version.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
- 9×13-inch casserole dish – for layering ingredients evenly.
- Mixing bowl – to combine chicken, beans, and sauce.
- Spatula or spoon – to spread sauce and fill layers.
- Grater – for freshly shredding cheese.
- Oven mitts – to safely handle hot casserole.
How to Make Southwest Chicken Casserole
Step 1: Prepare the Chicken Mixture
In a large bowl, combine shredded chicken, black beans, corn, green chiles, and half of the enchilada sauce. Mix thoroughly to coat every piece with flavor.
Step 2: Layer the Sauce and Tortillas
Spread half of the remaining enchilada sauce on the bottom of the casserole dish. Place half of the corn tortillas on top, cutting some if needed to cover the surface.
Step 3: Add the Chicken Mixture
Spoon half of the chicken mixture over the tortilla layer. Make sure it spreads evenly to get flavor in every bite.
Step 4: Build the Next Layers
Layer the remaining tortillas over the chicken mixture. Add the rest of the chicken mixture on top, and pour any remaining enchilada sauce evenly.
Step 5: Top with Cheese and Bake
Sprinkle shredded cheddar cheese generously over the top. Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Additional Tips for Making this Recipe Better
- I always use freshly shredded cheese; it melts smoother and tastes fresher.
- If my casserole seems dry, I add a splash of chicken broth to the chicken mixture.
- I like to let it rest for 5 minutes after baking—it helps the layers set.
- I sometimes sprinkle a little smoked paprika for an extra depth of flavor.
How to Serve Southwest Chicken Casserole
Serve this casserole straight from the oven with a dollop of sour cream and a sprinkle of fresh cilantro. For extra flair, I add pico de gallo and thinly sliced green onions. It looks vibrant and adds a fresh bite to each portion.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: 350-400 kcal
- Protein: 25
- Carbohydrates: 28g
- Fat: 15g
Make Ahead and Storage
Storing
This casserole keeps well in the refrigerator for up to 3 days. I cover it tightly with foil or plastic wrap to maintain moisture.
Freezing
You can freeze an unbaked casserole for up to 2 months. Just cover it with foil and thaw overnight before baking.
Reheating
Reheat in a 350°F (175°C) oven for 15-20 minutes or until warmed through. I sometimes sprinkle extra cheese before reheating for that fresh baked taste.
Why You’ll Love This Recipe
This Southwest Chicken Casserole is full of reasons to become a favorite:
- Quick and easy – I can assemble it in just 10 minutes.
- Family-friendly – Kids and adults alike enjoy the flavors.
- Versatile – Great for using leftover chicken or switching to rice or pasta.
- Flavor-packed – Zesty enchilada sauce and melty cheese create an irresistible combination.
- Perfect for meal prep – Makes multiple servings for lunch or dinner the next day.
Southwest Chicken Casserole Recipe
Ingredients
Method
- In a large bowl, combine shredded chicken, black beans, corn, green chiles, and half of the enchilada sauce. Mix thoroughly to coat every piece with flavor.
- Spread half of the remaining enchilada sauce on the bottom of the casserole dish. Place half of the corn tortillas on top, cutting some if needed to cover the surface.
- Spoon half of the chicken mixture over the tortilla layer. Make sure it spreads evenly to get flavor in every bite.
- Layer the remaining tortillas over the chicken mixture. Add the rest of the chicken mixture on top, and pour any remaining enchilada sauce evenly.
- Sprinkle shredded cheddar cheese generously over the top. Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Notes
- I always use freshly shredded cheese; it melts smoother and tastes fresher.
- If my casserole seems dry, I add a splash of chicken broth to the chicken mixture.
- I like to let it rest for 5 minutes after baking—it helps the layers set.
- I sometimes sprinkle a little smoked paprika for an extra depth of flavor.