Why This Casserole Feels So Good
- It’s a true one-dish wonder. So simple, so little cleanup.
- The flavors are warm and comforting without being too heavy.
- It uses pantry staples I almost always have on hand.
- Perfect for using up leftover chicken and rice.
- The leftovers are, honestly, sometimes even better the next day.
My husband calls this 'the magic casserole.' He says it’s the coziest meal I make. Honestly, the kids cheer when they find out it’s for dinner, so I’d say that’s a pretty big win in my book.
Essential Ingredient Guide
- Rotisserie Chicken: This is my favorite shortcut. It saves so much time and the chicken is always perfectly seasoned and moist. Just shred it up and you’re ready to go.
- Enchilada Sauce: A good quality canned red enchilada sauce is key here. It brings all the flavor together. Look for one that’s not too thin.
- Shredded Cheese: I love a good Mexican blend, but cheddar or Monterey Jack works beautifully. Shredding your own from a block gives you the best melt, but pre-shredded is perfectly fine for a busy night.
Complete Cooking Process
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1. Mix Everything Together:
- First, just get a big bowl. This is where the magic happens.
- Add your chicken, rice, beans, corn, and tomatoes. It already looks so colorful.
- In a smaller bowl, whisk the sauce ingredients. This makes sure the spices and sour cream are evenly mixed.
- Pour that creamy sauce over everything, add half the cheese, and give it a good, gentle stir.
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2. Assemble and Bake:
- Scoop the mixture into your baking dish. I like to use a glass 9x13.
- Smooth it out so it bakes evenly.
- Sprinkle that last glorious cup of cheese all over the top. Don’t be shy.
- Pop it in the preheated oven. Now you can relax while it does its thing.
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3. Rest and Serve:
- Once it's bubbly and golden, take it out. Let it sit on the counter for about 5 minutes. This is important! It helps the casserole set.
- Scoop onto plates and add your favorite toppings. A little fresh cilantro or avocado makes it feel extra special.
A Few Common Questions
→ Can I make this ahead of time?
Yes, absolutely. You can assemble the whole casserole, cover it, and keep it in the fridge for up to a day. You might need to add 5-10 minutes to the baking time since it will be cold.
→ What if I don't have cooked rice?
You can use about 1 cup of uncooked long-grain white rice. You'll just need to add about 1.5 cups of chicken broth to the mixture and bake it covered for about 45-50 minutes before adding the cheese and baking for another 10 minutes uncovered.
→ Can I freeze this casserole?
You can! It freezes really well. Assemble it in a freezer-safe dish, cover it tightly, and freeze for up to 3 months. Thaw it in the fridge overnight before baking.
Chef's Tips
Adjust the spice level by choosing a mild, medium, or hot enchilada sauce.,Ground turkey or beef can be used instead of chicken. Just brown it first with some onion before mixing.,If you don't have sour cream, plain Greek yogurt is a great substitute and adds a little protein.
Southwest Chicken Casserole: Easy Recipe
Easy southwest chicken casserole recipe perfect for a one-pan dinner. A healthy and delicious meal that the whole family will love!
Timing
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Recipe Details
Ingredients
For the Casserole
- 01 3 cups cooked chicken, shredded (rotisserie chicken works great!)
- 02 2 cups cooked rice (white or brown)
- 03 1 can (15 ounces) black beans, rinsed and drained
- 04 1 can (15 ounces) corn, drained
- 05 1 can (10 ounces) diced tomatoes with green chiles, undrained
- 06 1 cup red enchilada sauce
- 07 1/2 cup sour cream or plain Greek yogurt
- 08 1 teaspoon chili powder
- 09 1 teaspoon cumin
- 10 1/2 teaspoon garlic powder
- 11 Salt and pepper to taste
- 12 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
For Topping (Optional)
- 01 Fresh cilantro, chopped
- 02 Sliced avocado
- 03 A dollop of sour cream
- 04 Sliced jalapeños
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, and diced tomatoes with green chiles. Give it a gentle stir.
In a separate, smaller bowl, whisk together the enchilada sauce, sour cream, chili powder, cumin, and garlic powder until smooth. Season with a little salt and pepper.
Pour the sauce mixture over the chicken and rice mixture. Add 1 cup of the shredded cheese and stir everything together until it's well combined.
Spread the mixture evenly into your prepared baking dish.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.
Let it cool for a few minutes before serving. It helps it set up nicely. Top with fresh cilantro, avocado, or a little extra sour cream if you like.
Notes & Tips
- 1 Adjust the spice level by choosing a mild, medium, or hot enchilada sauce.
- 2 Ground turkey or beef can be used instead of chicken. Just brown it first with some onion before mixing.
- 3 If you don't have sour cream, plain Greek yogurt is a great substitute and adds a little protein.
Tools You'll Need
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9x13 inch baking dish
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Large mixing bowl
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Small bowl for sauce
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Whisk
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Spatula or large spoon
Must-Know Tips
- Using a rotisserie chicken is the ultimate time-saver for this recipe.
- Rinse your canned black beans well to remove excess sodium and starchy liquid.
- Don't skip letting the casserole rest for a few minutes after baking. It makes it much easier to serve.
- Feel free to add other veggies like sautéed onions and bell peppers for extra flavor and nutrition.
Professional Secrets
- Toast your cumin powder in a dry skillet for 30 seconds before adding it to the sauce. It really wakes up the flavor.
- A small squeeze of fresh lime juice over the top just before serving brightens everything up beautifully.
- Mix a little crushed tortilla chips in with the cheese topping for a nice, crunchy texture.
- For a creamier texture, you can add 4 ounces of softened cream cheese to the sauce mixture.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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