Southwest Chicken Tortilla Casserole

Name: Southwest Chicken Tortilla Casserole (Standard)
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Garlic powder; 1/4 tsp Cayenne pepper; 1 tsp Salt; 1/2 tsp Black pepper; 1 (10 oz) can Rotel diced tomatoes and green chilies; 1 (15 oz) can Black beans-rinsed and drained; 1 (15 oz) can Corn-drained; 1/2 cup Salsa; 8 Flour tortillas; 2 cups Shredded cheddar cheese; 1/2 cup Sour cream; 1/4 cup Chopped green onions

⏱1h

👥8

🔥450 cal

Easy

🍽️Mexican

A classic, comforting casserole with seasoned chicken, black beans, corn, and cheese layered between tortillas.

1.5 lbs Boneless skinless chicken breasts

1 tbsp Chili powder

1 tsp Cumin

1/2 tsp Garlic powder

1/4 tsp Cayenne pepper

See all 15 ingredients ↓

(0 reviews)

⏱1h

👥8

🔥450 cal

Easy

🍽️Mexican

A classic, comforting casserole with seasoned chicken, black beans, corn, and cheese layered between tortillas.

#Casserole #Chicken #Southwest #Mexican

Instructions

Preheat oven to 350°F (175°C).
Season Chicken with chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper.
Cook Chicken in a skillet over medium heat until cooked through (about 6-8 minutes per side). Shred the chicken.
In a large bowl, combine all Sauce ingredients: Rotel, black beans, corn, and salsa.
Spread a thin layer of Sauce in the bottom of a 9x13 inch baking dish.
Layer 4 tortillas over the sauce. Top with half of the shredded chicken and half of the cheese.
Spread half of the remaining Sauce over the cheese. Repeat layers: 4 tortillas, remaining chicken, remaining cheese, and remaining Sauce.
Bake for 20-25 minutes, or until bubbly and heated through.
Top with sour cream and green onions before serving.

Ingredients

1.5 lbs 680 g Boneless skinless chicken breasts
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Cayenne pepper
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 (10 oz) can 283 g Rotel diced tomatoes and green chilies
1 (15 oz) can 425 g Black beans-rinsed and drained
1 (15 oz) can 425 g Corn-drained
1/2 cup 120 mL Salsa
8 N/A Flour tortillas
2 cups 240 g Shredded cheddar cheese
1/2 cup 120 mL Sour cream
1/4 cup 60 mL Chopped green onions

Equipment

9x13 inch baking dish
Skillet
Large bowl

Instructions

Preheat oven to 350°F (175°C).
Season Chicken with chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper.
Cook Chicken in a skillet over medium heat until cooked through (about 6-8 minutes per side). Shred the chicken.
In a large bowl, combine all Sauce ingredients: Rotel, black beans, corn, and salsa.
Spread a thin layer of Sauce in the bottom of a 9x13 inch baking dish.
Layer 4 tortillas over the sauce. Top with half of the shredded chicken and half of the cheese.
Spread half of the remaining Sauce over the cheese. Repeat layers: 4 tortillas, remaining chicken, remaining cheese, and remaining Sauce.
Bake for 20-25 minutes, or until bubbly and heated through.
Top with sour cream and green onions before serving.

Nutrition per serving

Calories 450

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Southwest Chicken Tortilla Casserole

Southwest Chicken Tortilla Casserole

Ratings & Reviews

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