Spicy Southwest Chicken Casserole

Name: Spicy Southwest Chicken Casserole
Total time: 70
Yield: 10
Ingredients: 1 pound skinless, boneless chicken breast halves; 0.5 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; 0.75 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

Recipe by Lisa F from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

10 servings

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1 pound skinless, boneless chicken breast halves
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0.5 cup water, or as needed
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1 large onion, chopped
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1 red bell pepper, chopped
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1 (15 ounce) can black beans, partially drained
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1 (14 ounce) can whole kernel corn, drained
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0.75 cup picante sauce

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1 (4 ounce) can chopped green chiles
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2 tablespoons chili powder
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1 tablespoon ground cumin
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4 (8 inch) flour tortillas
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1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
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1 (14.5 ounce) can diced tomatoes with green chile peppers
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1 cup shredded Mexican cheese blend

Instructions

Preheat the 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 the 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 the 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.