Description
This Southwest Chicken Casserole combines shredded chicken, black beans, corn, green chiles, and enchilada sauce layered with corn tortillas and cheddar cheese for a flavorful and hearty baked dish. Perfect for an easy weeknight meal with authentic southwestern flavors, it’s topped with optional fresh garnishes like cilantro and pico de gallo.
Ingredients
Units
Scale
Main 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
- 10 corn tortillas
Optional Toppings
- cilantro, chopped
- green onions, chopped
- sour cream
- pico de gallo
Instructions
- Preheat the Oven: Preheat your oven to 400˚F to get it ready for baking the casserole.
- Mix Filling: In a large bowl, combine the shredded chicken, black beans, corn, chopped green chiles, and half of the enchilada sauce. Stir well to evenly incorporate all ingredients.
- Layer Base Sauce and Tortillas: Pour half of the remaining enchilada sauce into the bottom of a 9×9 inch casserole dish and spread it evenly to cover the base. Then lay half of the corn tortillas on top; cut tortillas as needed to fit the dish.
- Add Filling and Cheese: Spread half of the chicken and vegetable mixture over the tortillas, then sprinkle with half of the shredded cheddar cheese.
- Repeat Layers: Repeat the layering process with the remaining tortillas, chicken mixture, and cheese. Drizzle the remaining enchilada sauce over the top to finish the layers.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, the edges are bubbling, and the casserole is heated through completely.
- Add Toppings and Serve: Remove the casserole from the oven and garnish with optional toppings such as chopped cilantro, green onions, sour cream, or pico de gallo as desired before serving.
Notes
- Substitutions: Use rotisserie chicken for convenience or any neutral leftover chicken. Mexican-inspired flavored chicken works well too.
- Enchilada Sauce: Preferred brands like Las Palmas work great, or you can make homemade sauce for a fresh touch.
- Cheese Options: Sharp cheddar is ideal, but Mexican blend, Monterey Jack, or Colby Jack cheeses are excellent alternatives.
- Tortillas: Corn tortillas are preferred for authentic Southwest flavor. Use 8 regular-sized or 14 street-sized corn tortillas for best fit. Cut tortillas as needed to layer perfectly.
- Storage: Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze up to one month.
- Reheating: Microwave in 30-second intervals stirring between increments, or heat in the oven at 350˚F for 15-20 minutes until warmed through.
- Freezing: Freeze before or after baking. Ensure proper storage in airtight containers or freezer bags.
- Scaling: Double the recipe and use a 9×13 inch casserole dish to serve 6-8 people.
