Southwest Chicken Tortilla Casserole

Name: Southwest Chicken Tortilla Casserole (Upgraded)
Total time: 1 h 15 min
Yield: 8
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Boneless skinless chicken thighs; 1 tbsp Olive oil; 1 tbsp Southwest Spice Blend (see below); 2 tsp Chili powder; 1 tsp Smoked paprika; 1 tsp Cumin; 1/2 tsp Garlic powder; 1/4 tsp Cayenne pepper; 1/2 tsp Oregano; 1 Red bell pepper-diced; 1 Yellow bell pepper-diced; 1 Zucchini-diced; 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 verde; 8 Corn tortillas; 2 cups Monterey Jack cheese-shredded; 1/2 cup Mexican crema; 1/4 cup Chopped cilantro

⏱1h 15m

👥8

🔥500 cal

Medium

🍽️Tex-Mex

A more flavorful version of the classic casserole, featuring roasted vegetables and a homemade spice blend.

1.5 lbs Boneless skinless chicken thighs

1 tbsp Olive oil

1 tbsp Southwest Spice Blend (see below)

2 tsp Chili powder

1 tsp Smoked paprika

See all 20 ingredients ↓

(0 reviews)

⏱1h 15m

👥8

🔥500 cal

Medium

🍽️Tex-Mex

A more flavorful version of the classic casserole, featuring roasted vegetables and a homemade spice blend.

#Casserole #Chicken #Southwest #Mexican #Roasted Vegetables

Instructions

Preheat oven to 375°F (190°C).
Toss Vegetables with olive oil and roast on a baking sheet for 15-20 minutes, until tender-crisp.
Rub Chicken with olive oil and Southwest Spice Blend. Grill or bake until cooked through (about 20-25 minutes). Shred the chicken.
In a large bowl, combine all Sauce ingredients: Rotel, black beans, corn, and salsa verde.
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, roasted vegetables, and half of the cheese.
Spread half of the remaining Sauce over the cheese. Repeat layers: 4 tortillas, remaining chicken, remaining vegetables, remaining cheese, and remaining Sauce.
Bake for 25-30 minutes, or until bubbly and heated through.
Top with Mexican crema and cilantro before serving.

Ingredients

1.5 lbs 680 g Boneless skinless chicken thighs
1 tbsp 15 mL Olive oil
1 tbsp 15 mL Southwest Spice Blend (see below)
2 tsp 10 mL Chili powder
1 tsp 5 mL Smoked paprika
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Cayenne pepper
1/2 tsp 2.5 mL Oregano
1 N/A Red bell pepper-diced
1 N/A Yellow bell pepper-diced
1 N/A Zucchini-diced
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 verde
8 N/A Corn tortillas
2 cups 240 g Monterey Jack cheese-shredded
1/2 cup 120 mL Mexican crema
1/4 cup 60 mL Chopped cilantro

Equipment

9x13 inch baking dish
Baking sheet
Grill or oven
Large bowl

Instructions

Preheat oven to 375°F (190°C).
Toss Vegetables with olive oil and roast on a baking sheet for 15-20 minutes, until tender-crisp.
Rub Chicken with olive oil and Southwest Spice Blend. Grill or bake until cooked through (about 20-25 minutes). Shred the chicken.
In a large bowl, combine all Sauce ingredients: Rotel, black beans, corn, and salsa verde.
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, roasted vegetables, and half of the cheese.
Spread half of the remaining Sauce over the cheese. Repeat layers: 4 tortillas, remaining chicken, remaining vegetables, remaining cheese, and remaining Sauce.
Bake for 25-30 minutes, or until bubbly and heated through.
Top with Mexican crema and cilantro before serving.

Nutrition per serving

Calories 500

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Southwest Chicken Tortilla Casserole

Southwest Chicken Tortilla Casserole

Ratings & Reviews

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