You’re going to love my cowboy chicken casserole–a creamy, cheesy dish packed with bold Southwestern flavor! Loaded with tender chicken, sweet corn, black beans, and zesty diced tomatoes with green chiles, then layered with yummy corn tortillas, this casserole is comfort food at its finest. It comes together quickly, freezes great, and has plenty of melty, gooey cheese on top to satisfy the whole family!
Top Reader Review
This was really delicious! I pretty much followed the recipe but must admit I topped it with a lot more Mexican blend cheese than was called for (didn’t want the tortilla strips to get crispy). Definitely one I’ll be making again!
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Chicken and Corn Tortilla Casserole
A simple chicken tortilla casserole is one of my favorite easy weeknight meals, and this cowboy casserole is a fun and delicious take on it. Made with corn tortillas instead of flour, and with added corn, beans, tomatoes and green chiles, plus two kinds of cheese, it’s a whole new level of delicious!
This casserole is totally tasty, versatile, and foolproof. It really helps me clean out my pantry and uses up a bunch of canned goods, which means it’s a really affordable dinner idea too. You can make it ahead of time, freeze it for later, or switch up the toppings to suit your family’s tastes. Whether you’re feeding a crowd or planning for leftovers, this dish brings big flavors with minimal effort, and cleanup is a breeze.
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Crispy Tortilla Hack
To add a slightly crispier texture, lightly toast the tortilla strips in the oven or in a skillet before layering into the casserole. This prevents them from becoming soggy and adds a subtle flavor that makes each bite more satisfying.
Cowboy Chicken Casserole Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 10.5 ounces condensed cream of chicken soup (1 can*)
- ¼ cup low-sodium chicken broth
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 10.5 ounces diced tomatoes with green chiles (such as Rotel, 1 can, drained)
- 15 ounces canned black beans (1 can, drained and rinsed)
- 15 ounces canned corn (1 can, drained**)
- 2 cups chopped cooked chicken breast (***)
- kosher salt (to taste)
- ground black pepper (to taste)
- 6 corn tortillas (cut into 1-inch wide strips****)
- ½ cup shredded cheddar cheese (*****)
- ½ cup shredded Monterey jack cheese
Optional Toppings:
- sour cream
- fresh cilantro
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray and set aside.
- Stir the soup, chicken broth, chili powder, cumin, garlic powder, oregano, Rotel, beans, corn, and chicken in a large bowl. Season with salt and pepper as desired.10.5 ounces condensed cream of chicken soup, ¼ cup low-sodium chicken broth, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 10.5 ounces diced tomatoes with green chiles, 15 ounces canned black beans, 15 ounces canned corn, 2 cups chopped cooked chicken breast, kosher salt, ground black pepper
- Layer half of the tortilla strips in the bottom of the casserole dish, then pour the chicken mixture over the top, spreading it in an even layer.6 corn tortillas
- Layer the remaining tortilla strips on top of the chicken mixture. Top with the cheeses. Cover the baking dish with a piece of foil sprayed with cooking spray.½ cup shredded cheddar cheese, ½ cup shredded Monterey jack cheese
- Bake for 25-30 minutes, until the cheese is melted and the casserole is warmed through.
- Remove the foil and bake for 5-10 more minutes until the cheese is browned.
- Allow to cool for 5-10 minutes before serving, garnished with sour cream and cilantro.sour cream, fresh cilantro
Notes
- To make this casserole less spicy, leave out the chili powder and swap the diced tomatoes with green chiles for plain diced tomatoes.
- Use low-sodium soup and beans to reduce the salt levels.
- Lightly toast the tortilla strips in the oven for 5 minutes before layering to help them hold up better.
- To reheat, cover with foil and bake at 350°F for 15 minutes or microwave individual portions until heated through.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to make Cowboy Chicken Casserole Step by Step
Prep: Gather up all of the ingredients needed to make this cowboy chicken casserole recipe. Drain and rinse the canned black beans, then drain the corn and tomatoes. Cube the cooked chicken, slice the tortillas into strips, and shred the cheese (if not already shredded).
Mix the Filling: In a large mixing bowl, combine 10.5 ounces (1 can) of condensed cream of chicken soup, ¼ cup of chicken broth, 1 teaspoon of chili powder, ½ teaspoon of ground cumin, ½ teaspoon of garlic powder, ½ teaspoon of dried oregano, 10.5 ounces (1 can) of drained diced tomatoes with green chiles, 15 ounces (1 can) of drained and rinsed black beans, 15 ounces (1 can) of drained corn, and 2 cups of cubed cooked chicken. Season with a little bit of salt and pepper to taste.
Create the first layer: Layer half of the corn tortilla strips (from 6 tortillas, cut into 1-inch wide strips) on the bottom of a 9×13-inch casserole dish. Optionally, for a crispier casserole, toast the tortilla strips in the oven or on a dry skillet before layering.
Add the Filling: Pour all of the chicken mixture on top of the tortilla strips and spread it into an even layer.
Top with Tortillas: Place the remaining tortilla strips on top of the chicken mixture to fully cover.
Top with Cheese: Add a mixture of ½ cup of shredded cheddar cheese and ½ cup of shredded Monterey Jack cheese on top of the tortilla strips.
Bake and Serve: Bake your cowboy chicken casserole in the preheated oven covered with aluminum foil for 25-30 minutes, or until warmed through. Then, remove the foil and continue cooking for 5-10 more minutes, or until the cheese is bubbly.
How to Store, Freeze, and Reheat
Store leftover cowboy chicken casserole tightly covered with plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven covered with aluminum foil for 15 minutes. Optionally, remove the foil and bake for another 10-15 minutes to get the cheese extra bubbly.
More Exclusive Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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