Ingredients
Equipment
Method
- Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
- Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
- Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.
Nutrition
Notes
Pro Tips: For quicker assembly, shred chicken and chop toppings ahead of time. Don't overmix once tortillas are added to prevent them from breaking down. For an extra crispy top, briefly use the broiler during the last minute, watching carefully. Adjust spice by adding cayenne pepper or hot sauce if desired. Serving Suggestions: This casserole is a complete meal, but pairs well with a simple side salad, guacamole, or salsa. Storage & Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or a 350°F (175°C) oven until hot. Add fresh toppings after reheating. Variations & Substitutions: Add a diced jalapeño for more spice. For a vegetarian option, omit chicken and add extra beans or sautéed veggies. Use Colby Jack, Cheddar, or a Mexican blend cheese. Stir in diced bell peppers, zucchini, or spinach for extra vegetables. For a creamier texture, add a few tablespoons of cream cheese to the broth mixture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.