Spicy Southwestern Chicken Casserole

Last week we shared a southwestern chicken marinade, now here's that delicious chicken in a casserole. Spicy southwest chicken casserole, yummm. Serve with some very tasty Sonora Tortillas along side - perfection!

https://www.allrecipes.com/recipe/231173/spicy-southwest-chicken-casserole/

1 lb Pound Skinless, Boneless Chicken Breast Halves

½ cup WaterOr as needed

1 Large OnionChopped

1 Red Bell PepperChopped

1 (15 once) Can Black BeansPartially drained

1 (14 ounce) Can Whole Kernel CornDrained

¾ cup Picante Sauce

1 (4 ounce) Can Chopped Green Chiles

2 tbsp Chili Powder

1 tbsp 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.

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Spicy Southwestern Chicken Casserole