Southwest Chicken Casserole Recipe
Layers of corn tortillas, chicken, Cheddar cheese, tomatoes, onions & fire-roasted chiles baked in a creamy cheese sauce. Served with Pico de Gallo and sour cream. Also includes two vegetables of your choice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Casserole Ingredients
Pico de Gallo Ingredients
Vegetable Options
Method
Casserole Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Sauté Onions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 3
Mix Filling
In a large bowl, combine the shredded chicken, sautéed onions, diced tomatoes, fire-roasted green chiles, cream of chicken soup, sour cream, cumin, chili powder, salt, and pepper. Mix until well combined.
- 4
Layer Casserole
In a 9x13 inch baking dish, layer 3 corn tortillas on the bottom. Spread 1/3 of the chicken mixture over the tortillas, then sprinkle with 1/2 cup of shredded Cheddar cheese. Repeat this process two more times, finishing with a layer of tortillas and the remaining cheese on top.
- 5
- 6
Let Rest
Remove the casserole from the oven and let it rest for 10 minutes before serving.
Pico de Gallo Preparation
- 7
Combine Ingredients
In a medium bowl, combine the diced tomatoes, finely chopped onion, chopped cilantro, lime juice, minced jalapeño, and salt. Stir well to combine.
- 8
Chill
Let the Pico de Gallo sit for at least 15 minutes to allow the flavors to meld.
Vegetable Preparation
- 9
Prepare Vegetables
Steam or blanch the broccoli florets and sliced carrots until tender, about 5-7 minutes. Drain and set aside.
