Southwest Chicken Casserole Recipe

A Healthy Southwest Chicken Casserole melds chicken, black beans, and corn with tomatoes, mild salsa, and creamy textures from cream cheese blended with sour cream. Enhanced with melted cheddar, Monterey Jack cheeses and a crispy tortilla chip topping, it offers an inviting fusion capturing the spirit of authentic Mexican flavors.

I’ve always been a fan of one pan dinners and I am excited to share my Southwest Chicken Casserole recipe with you. I made this healthy dish using 2 cups of cooked, shredded chicken, a can of black beans, and a cup of frozen corn.

I then mixed in a can of diced tomatoes with green chilies, a cup of salsa, 4 oz of cream cheese and 1/2 cup of sour cream. This dish also features 1 cup of cheddar cheese and 1/2 cup of Monterey jack cheese which adds a nice creamy texture.

The diced red onion along with 1 tbsp taco seasoning and 1 tsp ground cumin bring in the southwestern flavour that makes this recipe a favorite in my rotation of healthy hot dish recipes. It’s a great example of whole food casserole recipes that combine taste with nutritional value for an easy oven recipe dinner you’ll really enjoy.

Why I Like this Recipe

1. I love how easy it is to throw together this dish even when im not in the mood for a lot of fussin around in the kitchen. The steps are simple and straightforward which always makes meal planning less stressful for me.
2. I like that its a healthy option but still full of flavor. The mix of tender chicken, hearty beans, and veggies gives me a good balance without feelin guilty bout indulgin.
3. I appreciate the texture contrast of all the melty cheeses with the crunchy tortilla chips on top. It’s like every bite gives me a little surprise that makes me excited to dig in.
4. I enjoy how flexible the recipe is. I can tweak the spice level or switch up some of the ingredients if im in the mood for something a little different, which makes it perfect for any night of the week.

Ingredients

• Chicken: Provides lean protein and savory flavor, making the dish filling and hearty.
• Black Beans: High in fiber and plant protein; adds earthiness and a nutritious punch.
• Corn: Sweet, crunchy carbohydrate that brightens flavors and offers natural energy boosts.
• Diced Tomatoes: Zesty, tangy base that infuses a mild heat with green chilies.
• Cream Cheese: Lusciously smooth; balances spice with creaminess and enriches texture.
• Salsa: Fresh and zesty mix boosting flavor and moisture in every spoonful.
• Cheddar Cheese: Adds bold, melty richness that ties the vibrant ingredients together.
• Sour Cream: Offers tangy creaminess that cools fiery notes and smooths out flavors.

Ingredient Quantities

• 2 cups cooked, shredded chicken
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn, thawed or 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1 cup salsa (mild or your choice)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey jack cheese
• 1 cup crushed tortilla chips
• 1 small red onion, diced
• 1 tbsp taco seasoning
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp chopped fresh cilantro (optional)

How to Make this

1. Preheat yer oven to 375°F and lightly grease a casserole dish.

2. In a large bowl, mix the chicken, black beans, corn, diced tomatoes with green chilies, and diced red onion.

3. Season the mixture with taco seasoning, cumin, salt, and pepper then stir it all together.

4. In another bowl, whip the softened cream cheese, sour cream, and salsa until you get a smooth sauce.

5. Pour the cream cheese sauce into the chicken mixture and mix well so everything is evenly combined.

6. Fold in half of the shredded cheddar and Monterey Jack cheeses.

7. Transfer the whole mixture into the greased dish and smooth it out evenly.

8. Sprinkle the rest of the shredded cheeses evenly over the top.

9. Top it all off with the crushed tortilla chips.

10. Bake for 20 to 25 minutes until the cheese is all melted and bubbly, then top with chopped fresh cilantro, if you like. Enjoy your meal!

Equipment Needed

1. Oven (preheat to 375°F)
2. Casserole dish (lightly greased)
3. Two mixing bowls (one for the chicken mix and one for the cream cheese sauce)
4. Measuring cups and tablespoons for the ingredients
5. Knife and cutting board (for dicing the red onion)
6. Spatula or wooden spoon for stirring
7. Whisk or electric mixer for smoothing the cream cheese mixture

FAQ

Southwest Chicken Casserole Recipe Substitutions and Variations

• You can swap the 4 oz cream cheese with full-fat plain Greek yogurt if you’re lookin for a lighter twist.
• If black beans aren’t available, try using pinto beans or kidney beans, both work pretty well.
• Instead of cheddar cheese, you could use Colby cheese or even extra Monterey jack if you like things a little milder.
• For sour cream, mix a bit of Greek yogurt with a squeeze of lime for a fresh tangy kick.
• If salsa isn’t on hand, a homemade pico de gallo with diced tomatoes, onions, and a hint of lime makes a great swap.

Pro Tips

1. Let your cream cheese reach room temp before mixing it with the sour cream and salsa so they blend in smooth – nothing ruins a great sauce with lumpy bits.
2. If you wanna keep that crispy tortilla crunch, consider adding the crushed chips during the last few minutes of baking or even right after you pull the dish out of the oven.
3. Taste your mix before you pop it in the oven so you can adjust the salt and spices as needed, you know? Sometimes the flavors need a little extra kick.
4. Mix your ingredients gently but thoroughly – overdoing it can break down the texture of the corn and beans, and you don’t want your casserole turning into a mush.