Description
This Southwest Chicken Casserole has all the bold flavors you’re craving packed into one easy weeknight dinner. Skip the takeout and dive into this cheesy, protein-packed fiesta instead!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cups shredded Mexican cheese blend, divided
- ½ cup sour cream
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 cup crushed tortilla chips
- Optional toppings: sliced avocado, lime wedges, diced jalapeños
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. Make sure your chicken is cooked and shredded.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until softened. Add bell peppers and cook for another 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- In a large mixing bowl, combine shredded chicken, sautéed vegetables, black beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, cumin, and oregano. Mix well.
- Fold in 1 cup of shredded cheese and all of the sour cream until thoroughly combined.
- Transfer mixture to the prepared baking dish and spread evenly. Top with remaining cheese and crushed tortilla chips.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let rest for 5-10 minutes before serving. Garnish with fresh cilantro and serve with optional toppings.