Chicken Quesadilla Casserole
Turn dinner into a fiesta with this irresistible Chicken Quesadilla Casserole! This layered Tex-Mex creation combines tender shredded chicken, zesty diced tomatoes with green chilies, hearty black beans, sweet corn, and a robust blend of spices. Nestled between soft flour tortillas and smothered in a rich enchilada sauce with melty Mexican blend cheese, every bite delivers cheesy, saucy perfection. Ready in just 45 minutes and baked to golden-bubbly bliss, this casserole is a perfect weeknight dinner or crowd-pleasing potluck dish. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for a satisfying, flavor-packed meal that’s as easy to make as it is delicious!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 6 pieces Flour tortillas (8-inch)
- 2 cups Shredded Mexican blend cheese
- 1 can (10 ounces) Canned diced tomatoes with green chilies (e.g., Rotel)
- 1.5 cups Enchilada sauce
- 1 cup Corn (frozen or drained canned)
- 1 cup Black beans (drained and rinsed)
- 0.5 cup Chopped green onions
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 as needed Cooking spray
- 1 as needed Sour cream (optional, for serving)
- 1 as needed Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
In a large mixing bowl, combine the cooked shredded chicken, diced tomatoes with green chilies, corn, black beans, green onions, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well to evenly distribute the spices.
Spread a thin layer of enchilada sauce (about 1/4 cup) across the bottom of the prepared baking dish.
Place two flour tortillas on top of the sauce, overlapping as needed to cover the bottom of the dish.
Spread 1/3 of the chicken mixture evenly over the tortillas. Sprinkle 1/3 of the shredded cheese on top.
Drizzle 1/3 of the remaining enchilada sauce over the cheese layer.
Repeat the layers (tortillas, chicken mixture, cheese, and sauce) two more times, finishing with a generous layer of cheese on the top.
Cover the casserole tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
Remove the casserole from the oven and let it rest for 5 minutes before cutting into squares.
Serve warm with optional sour cream and fresh cilantro for garnish. Enjoy!
Nutrition Facts
Calories |
3543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 8996 mg | 391% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 39.5 g | ||
| Protein | 319.6 g | 639% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2408 mg | 185% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 4903 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
