Spicy Southwest Chicken Casserole

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1/2 cup water, or as needed
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, partially drained
• 1 (14 ounce) can whole kernel corn, drained
• 3/4 cup picante sauce
• 1 (4 ounce) can chopped green chiles
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 4 (8 inch) flour tortillas
• 1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 cup shredded Mexican cheese blend

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.

Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.

Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.

Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.