Description: A vibrant and flavorful casserole featuring seasoned chicken, colorful veggies, layers of cheesy goodness, and a delightful crunch from crispy tortilla strips. Perfect for a weeknight meal or a crowd-pleasing potluck dish!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes and green chilies (such as Rotel), undrained
- 1 can (8 oz) tomato sauce
- 1/2 cup chicken broth
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 12 (6-inch) corn tortillas, cut into 1-inch strips
- 3 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup sour cream, for topping (optional)
- 1/4 cup chopped fresh cilantro, for garnish (optional)
Preparation:
Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large skillet, heat olive oil over medium-high heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
Step 3: Add chopped onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
Step 4: Stir in taco seasoning, black beans, corn, diced tomatoes and green chilies, tomato sauce, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Step 5: Return the cooked chicken to the skillet with the sauce and vegetables. Stir to combine and simmer for another 2-3 minutes to let the flavors meld.
Step 6: In the prepared baking dish, spread a thin layer of the chicken mixture. Top with a layer of tortilla strips, followed by 1 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese.
Step 7: Repeat layers – chicken mixture, tortilla strips, cheddar cheese, Monterey Jack cheese – until all ingredients are used. Finish with a final layer of cheddar and Monterey Jack cheese.
Step 8: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Step 9: Let the casserole cool for a few minutes before serving. Garnish with sour cream and fresh cilantro, if desired.
Why you will love this recipe:
This Fiesta Chicken Casserole is a guaranteed crowd-pleaser for many reasons! First, it’s incredibly versatile. You can easily customize it to your family’s preferences by adjusting the spice level, swapping out the vegetables, or using different types of cheese. Secondly, it’s a fantastic way to use up leftover cooked chicken or other proteins. It transforms simple ingredients into a hearty and satisfying meal. The combination of savory chicken, flavorful vegetables, and the cheesy, crunchy topping is irresistible. Finally, this casserole is perfect for both weeknight dinners and potlucks. It’s easy to assemble and travels well, making it a convenient option for any occasion. It is also a great dish for meal prepping. This casserole is so good that even the pickiest eaters enjoy this dish. It is also incredibly easy to make and it can be made by anyone.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt.
- Top with fresh cilantro, chopped green onions, or diced avocado.
- Serve with a side of Spanish rice or refried beans.
- Offer a variety of toppings, such as salsa, guacamole, and hot sauce.
- Serve with a crisp green salad for a balanced meal.
Tips:
- To prevent the tortilla strips from getting soggy, lightly toast them in the oven before assembling the casserole.
- You can use rotisserie chicken to save time. Simply shred the chicken and add it to the skillet with the vegetables.
- Feel free to add other vegetables, such as bell peppers, zucchini, or mushrooms.
- For a spicier casserole, add a pinch of cayenne pepper or a few dashes of hot sauce to the chicken mixture.
- To make ahead, assemble the casserole and refrigerate it for up to 24 hours. Add an extra 10-15 minutes to the baking time.
- The casserole can be frozen for up to 3 months. Thaw completely before baking.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
Nutritional Information: (per serving, approximate) Please note that nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: 450
- Protein: 35g
- Sodium: 700mg
Conclusion:
This Fiesta Chicken Casserole is a surefire way to bring a little fiesta to your dinner table. With its layers of savory chicken, colorful vegetables, melty cheese, and crispy tortillas, it’s a dish that everyone will love. It’s easy to customize, perfect for meal prepping, and a guaranteed crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Tex-Mex heaven!
Questions and Answers:
Q1: Can I use ground beef instead of chicken?
A: Absolutely! Ground beef is a great substitute for chicken in this casserole. Simply brown the ground beef in the skillet before adding the onions and peppers.
Q2: Can I make this casserole vegetarian?
A: Yes, you can easily make this casserole vegetarian by omitting the chicken and adding more vegetables. You could also add a can of drained and rinsed pinto beans or kidney beans for extra protein.
Q3: How do I prevent the tortilla chips from getting soggy?
A: To prevent the tortilla chips from getting soggy, you can lightly toast them in the oven before assembling the casserole. Spread them out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown.
Q4: Can I add more heat to this casserole?
A: Yes, if you like a spicier casserole, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the chicken mixture. You can also use a spicier taco seasoning or add some chopped jalapeños to the vegetables.
Q5: Can I freeze this casserole?
A: Yes, this casserole freezes well. Assemble the casserole and let it cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw completely in the refrigerator before baking. You may need to add an extra 10-15 minutes to the baking time.
