This Southwest Chicken Casserole Bake is a flavor-packed dish that brings the vibrant essence of Mexican cuisine to your table. Juicy chicken, creamy cheese, and zesty spices meld together with hearty beans and corn for a satisfying, one-pan meal. In just over an hour, you’ll have a golden, bubbly casserole that’s as comforting as it is bold.
Every bite offers a delightful mix of textures—tender chicken, gooey melted cheese, and a hint of crunch from the baked topping. With 15 minutes of prep and 50 minutes of baking, this dish is perfect for busy weeknights or cozy gatherings. It’s a crowd-pleaser that’s rich in protein, fiber, and bold Southwest flavors—guaranteed to leave everyone asking for seconds!
What You’ll Need for Southwest Chicken Casserole Bake
- 4 cups cooked chicken, cubed (rotisserie chicken works great!)
- 2 (14 oz) cans green enchilada sauce, divided (mild or medium, depending on your spice preference)
- 1 ¼ cups sour cream, divided (substitute with Greek yogurt for a lighter option)
- 9 (6-inch) corn tortillas, cut into bite-sized pieces
- 4 oz diced green chilis, drained and divided (canned or fresh)
- 4 Roma tomatoes, diced and divided (2 for the casserole, 2 for topping)
- 3 cups shredded cheddar cheese, divided (try a mix of cheddar and Monterey Jack for extra flavor)
- Salt and pepper, to taste
- 1 avocado, diced (for topping)
How to Make Southwest Chicken Casserole Bake
- Preheat your oven to 375°F (190°C). Lightly spray a 13 x 9-inch baking dish with non-stick cooking spray.
- Layer the ingredients: In the prepared dish, spread half of the chicken, enchilada sauce, sour cream, tortilla pieces, green chilis, tomatoes, and cheese. Repeat with the remaining ingredients to create a second layer.
- Cover and bake: Tightly cover the dish with aluminum foil and bake for 35-40 minutes. The casserole should be heated through and bubbling slightly at the edges.
- Uncover and finish baking: Remove the foil and bake for an additional 10 minutes, or until the top is golden and the cheese is fully melted.
- Let it rest: Allow the casserole to stand for 10 minutes before serving. This helps the layers set and makes it easier to slice.
- Add toppings: Sprinkle the remaining diced tomatoes and avocado over the casserole just before serving for a fresh, vibrant finish.
Spice It Up: Sauce and Topping Ideas
Want to add a little extra flair to your Southwest Chicken Casserole Bake? Try drizzling cilantro lime crema (mix 1/2 cup sour cream, 1 tbsp lime juice, and 1 tbsp chopped cilantro) over the top before serving. For a smoky kick, sprinkle crumbled cotija cheese or add a dollop of chipotle mayo. Fresh toppings like pickled red onions or roasted corn can also elevate the dish!
Perfect Pairings: Serving Suggestions
This casserole is a meal on its own, but pairing it with cilantro-lime rice or a simple green salad with a tangy vinaigrette can round out the meal. For a fun twist, serve it with warm flour tortillas on the side, so everyone can make their own mini wraps. Don’t forget a cold glass of sparkling limeade or iced tea to balance the flavors!
Make It Ahead: Storage and Reheating Tips
This casserole is a great make-ahead dish! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes, or microwave individual portions for 1-2 minutes. For best results, add fresh toppings like diced avocado or tomatoes after reheating to keep them fresh and vibrant.
Mix It Up: Recipe Variations
Feel free to customize this casserole to suit your taste! Swap corn tortillas for flour tortillas if you prefer a softer texture. For a vegetarian version, replace the chicken with black beans or roasted sweet potatoes. If you like it extra cheesy, try using a mix of pepper jack and cheddar cheese. The possibilities are endless!
Quick Prep: Time-Saving Tips
To save time, use rotisserie chicken instead of cooking your own. You can also prep ingredients like diced tomatoes and green chilis the night before. If you’re in a hurry, skip layering and simply mix everything together—it’ll still taste delicious! For an even faster bake, use a preheated oven and a non-stick ceramic dish to reduce cleanup time.
Southwest Chicken Casserole Bake Recipe
Ingredients
- 4 cups chicken, cooked and cubed
- 2 (14) ounces green enchilada sauce, divided
- 1 1/4 cups sour cream, divided
- 9 6 inch corn tortillas, cut into bite sized pieces
- 4 ounces diced green chilis, drained and divided
- 2 Roma tomatoes, diced and divided
- 3 cups shredded cheddar cheese, divided
- salt and pepper, to taste
Toppings
- 2 Roma tomatoes, diced
- 1 avocado, diced
Instructions
- Preheat oven to 375 degrees. Spray a 13 x 9 inch pan with non-stick cooking spray.
- In the prepared pan, layer half of the chicken, enchilada sauce, sour cream, tortillas, chilis, tomatoes and cheese. Repeat layers with remaining ingredients.
- Cover pan with aluminum foil and bake for 35-40 minutes. Remove foil and bake for 10 more minutes or until it starts to bubble.
- Let stand for 10 minutes before serving. Top with additional tomatoes and diced avocado.