Description
This Southwest Chicken Casserole is a hearty and flavorful dish featuring layers of shredded chicken, black beans, corn, green chiles, and cheddar cheese, all baked in a zesty red enchilada sauce with corn tortillas. Perfect for a comforting family meal, it’s easy to prepare with rotisserie chicken and customizable toppings like cilantro, green onions, and pico de gallo.
Ingredients
Units
Scale
Chicken Mixture
- 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)
- 14 ounces red enchilada sauce (half of the 28 ounces)
Other Ingredients
- 28 ounces red enchilada sauce (1 extra large can, use half in chicken mixture and half as topping)
- 2 cups shredded cheddar cheese
- 10 corn tortillas
- cilantro
- green onions
- sour cream
- pico de gallo
Toppings (optional)
Instructions
- Preheat Oven: Preheat your oven to 400˚F to ensure it is hot and ready for baking the casserole evenly.
- Mix Chicken Filling: In a large bowl, combine the shredded chicken, black beans, corn, chopped green chiles, and half of the enchilada sauce. Stir well until all ingredients are evenly incorporated.
- Prepare Casserole Base: Pour half of the remaining enchilada sauce into a 9×9 inch casserole dish and spread it evenly to cover the bottom. This layer adds moisture and flavor to the base.
- Layer Tortillas: Arrange half of the corn tortillas over the enchilada sauce layer in the dish. Trim tortillas if needed to fit snugly and create a solid base layer.
- Add Chicken Mixture: Spread half of the chicken and bean mixture evenly over the tortilla layer, providing a flavorful filling.
- Top with Cheese: Sprinkle half of the shredded cheddar cheese on top of the chicken mixture to add a rich, melty layer.
- Repeat Layers: Add another layer of tortillas, then the remaining chicken mixture, and finally the rest of the cheese. Drizzle the remaining enchilada sauce evenly over the top for extra sauciness.
- Bake: Place the casserole 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.
- Garnish and Serve: Remove from oven and garnish with optional toppings such as chopped green onions, fresh cilantro, sour cream, or pico de gallo for added freshness and flavor.
Notes
- Substitutions: Rotisserie chicken works perfectly, but leftover cooked chicken or Mexican-flavored fried chicken can also be used.
- Enchilada Sauce: Use your favorite brand or make homemade enchilada sauce for personalized flavor.
- Cheese Varieties: Sharp cheddar is recommended, but Mexican blend, Monterey Jack, or Colby Jack cheeses are great alternatives.
- Corn Tortillas: Corn tortillas provide authentic Southwest flavor. Use regular or street-size corn tortillas and cut as needed to fit the dish.
- Storage: Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze up to one month.
- Reheating: Microwave in 30-second increments, stirring in between, or bake in the oven at 350˚F for 15-20 minutes until heated through.
- Freezing: Freeze before or after cooking according to your preference; just ensure to use airtight containers or freezer bags.
- Scaling: Double the recipe for a 9×13 inch casserole dish to serve 6-8 people.
