Southwest Chicken Tortilla Casserole

$- 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (10 oz) diced tomatoes with green chiles - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 8 small corn tortillas, cut into quarters - 2 cups shredded cheddar cheese - 1 cup sour cream - 1/2 cup fresh cilantro, chopped - Salt and pepper to taste For this dish, I like to use precise measurements. Each ingredient plays a key role. The chicken adds protein, while the beans and corn bring fiber and sweetness. The spices, like chili powder and cumin, give it a warm kick. The cheese melts beautifully, making the dish creamy and rich. You can mix it up with a few optional ingredients. Try adding jalapeños for heat or bell peppers for crunch. Black olives also add a salty touch. If you love avocado, serve slices on the side for creaminess. These extras can enhance the flavor and texture. Feel free to get creative! {{ingredient_image_1}} First, gather all your ingredients. You will need cooked chicken, black beans, corn, and diced tomatoes. Don’t forget the spices: chili powder, cumin, garlic powder, and onion powder. Grab your tortillas and cheese too. Preheat your oven to 350°F (175°C). This helps get a nice golden crust on top. In a large bowl, mix the chicken, beans, corn, tomatoes, and spices. Make sure everything is well combined. Taste the mix and add salt and pepper as needed. This step is key for flavor. Now, let’s layer the casserole. Take a greased 9x13 inch dish. Start with half of the tortilla quarters on the bottom. This forms a great base for your dish. Next, spread half of the chicken mixture over the tortillas. Then, add half of the sour cream. Sprinkle one cup of shredded cheddar cheese on top. Repeat this layering. Add the remaining tortilla quarters, then the rest of the chicken mix, sour cream, and finish with the last of the cheese. Each layer adds a new taste and texture. Cover your casserole with aluminum foil. This keeps the heat inside and helps it cook evenly. Place it in the preheated oven for 25 minutes. After that, remove the foil and bake for another 15 to 20 minutes. You want the cheese to be bubbling and golden. Once it's done, take it out of the oven. Let it sit for 5 to 10 minutes before serving. This helps everything set up. Top it with fresh cilantro for a nice touch. Enjoy your easy and tasty Southwest Chicken Tortilla Casserole! To enhance the taste of your Southwest Chicken Tortilla Casserole, use fresh spices. Fresh spices pack a stronger punch than old ones. Toasting your spices in a dry pan for a minute wakes them up. This simple step boosts the flavor. Try adding lime juice for a zesty kick. A squeeze before serving adds freshness that brightens every bite. You can also adjust the chili powder to match your heat preference. The key to a great casserole is layering. Spread the ingredients evenly for a balanced taste. Make sure to layer the chicken mixture and cheese well. This helps every piece have flavor. Cover the dish with foil at first. This keeps moisture in, ensuring the chicken stays juicy. Uncover it near the end to let the cheese get golden and bubbly. Let the casserole sit after baking. This helps it set and makes serving easier. Serve your casserole straight from the dish. This makes it easy and fun for everyone. Top it with chopped cilantro for a fresh look. Add slices of avocado or a simple green salad on the side. These sides add creaminess and crunch. If you have leftover sour cream, place it on the table. Guests can add it as they like. This dish is great for gatherings or family dinners. Pro Tips Layering is Key: Ensure you spread the ingredients evenly across the layers for consistent flavor in every bite. Cheese Choices: Experiment with different cheeses like pepper jack for added spice or Monterey Jack for a milder flavor. Make Ahead: Prepare the casserole in advance and refrigerate it overnight. Just pop it in the oven when you're ready to bake! Serving Suggestions: Pair with a dollop of guacamole or a side of tortilla chips for a delightful crunch. {{image_2}} You can easily swap out some ingredients in this casserole. For instance, if you don’t have cooked chicken, use shredded rotisserie chicken. You can also try ground turkey or beef for a different twist. If you're out of black beans, pinto beans work great too. For a veggie option, use mushrooms or zucchini instead of meat. You can even replace corn with bell peppers for a fresh crunch. This casserole can fit many diets. For a low-carb version, skip the tortillas. Instead, use cauliflower rice or zucchini slices as layers. If you want a dairy-free dish, use vegan cheese and sour cream. You can also use almond milk or coconut yogurt as a substitute. Gluten-free? Just make sure your tortillas are labeled gluten-free. You can change the taste of this casserole by adding different spices. If you like heat, toss in some cayenne pepper or jalapeños. For a smoky flavor, try smoked paprika. You can also add fresh herbs like oregano or thyme. Want a creamy touch? Add a layer of cream cheese in the middle for richness. These simple swaps keep your Southwest Chicken Tortilla Casserole exciting every time you make it! To store your Southwest Chicken Tortilla Casserole, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well. This helps keep the flavors fresh. When you are ready to eat, just grab it from the fridge. If you want to freeze your casserole, it works well too. Cut it into portions before freezing. Use freezer-safe containers or bags. Label them with the date. This way, you’ll know how long it has been in the freezer. It can last for about three months. When you’re ready to eat, thaw it in the fridge overnight. Reheating is easy! For the best taste, use the oven. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil so it doesn’t dry out. Heat for about 20-25 minutes. If you’re in a hurry, you can use the microwave. Just heat it in short bursts. Stir it often until it’s hot all the way through. Enjoy your tasty leftovers! Yes, you can make this casserole ahead. Prepare the dish and layer the ingredients. Cover it tightly with foil. Store it in the fridge for up to 24 hours. When ready to bake, remove it from the fridge. Let it sit for 30 minutes before baking. This helps it cook evenly. Many sides go well with this casserole. Here are a few ideas: - Fresh guacamole - A simple green salad - Corn on the cob - Mexican rice - Sliced avocado These sides add color and flavor to your meal. They also help balance the richness of the casserole. Absolutely! You can use different cheeses. Try Monterey Jack for a mild flavor. Pepper Jack adds spice and heat. You can also use a blend of cheeses for a tasty twist. Just keep in mind that the cheese should melt well. This gives you that gooey goodness everyone loves! This blog post covered the key ingredients and steps to make a delicious casserole. I shared tips to perfect the flavor and discussed various storage methods. Remember, you can adjust ingredients and try different cheeses to suit your taste. This allows you to create a dish that fits your needs. With this knowledge, you can enjoy a satisfying meal tailored just for you. Happy cooking!$

Southwest Chicken Tortilla Casserole

A delicious and hearty casserole featuring layers of chicken, beans, corn, and cheese, perfect for a family meal.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Mexican

Servings 6

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1 can black beans, rinsed and drained (15 oz)
1 can corn kernels, drained (15 oz)
1 can diced tomatoes with green chiles (10 oz)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
8 small corn tortillas, cut into quarters
2 cups shredded cheddar cheese
1 cup sour cream
0.5 cup fresh cilantro, chopped
to taste salt and pepper

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes (with their juices), chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
In a greased 9x13 inch casserole dish, start layering your ingredients. Place half of the tortilla quarters on the bottom of the dish.
Spread half of the chicken mixture over the tortillas, followed by half of the sour cream, and a sprinkle of 1 cup of shredded cheddar cheese.
Repeat the layers with the remaining tortilla quarters, chicken mixture, sour cream, and top with the remaining cheddar cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbling and golden.
Once cooked, remove from the oven and let it sit for 5-10 minutes before serving.
Top with fresh cilantro just before serving.

Notes

Serve the casserole directly from the dish, garnished with extra cilantro and accompanied by a side of avocado slices or a fresh green salad.

Keyword casserole, chicken, southwest, tortilla