Southwest Chicken Casserole
Southwest Chicken Casserole combines Mexican lasagna and enchiladas, featuring shredded chicken, cheese, black beans, and corn.
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 a 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
This recipe can be doubled and made in a 9x13 inch casserole dish. Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to a month. Reheat in the microwave or oven.
Nutrition
Serving: 1casserole servingCalories: 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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