- 1 pound skinless, boneless chicken breast halves
- 1/2 cup water, or as needed
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can black beans, partially drained
- 1 (14 ounce) can whole kernel corn, drained
- 3/4 cup picante sauce
- 1 (4 ounce) can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 4 (8 inch) flour tortillas
- 1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 cup shredded Mexican cheese blend
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
- Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
- Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
- Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.
04/19/2018
recipepes.com
Spicy Southwest Chicken Casserole, recipe
PT15M
PT1H
5
455 calories
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