This Southwest Chicken Casserole is super delicious and SO simple to make! It’s a ridiculously easy recipe to wow guests and it freezes really well!
I told you all that during my last freezer cooking session, I got creative (er, lazy) with our usual Southwest Roll-Ups recipe and turned it into a lasagna-like casserole. I wasn’t sure how we would like it, but I was curious to see!
Well, we pulled it out of the freezer and ate it recently and the verdict is in: it was a HUGE success! The whole family loved it!
In fact, we loved it better than the regular roll-ups recipe — which is saying a lot since those have been a family favorite for a long time.
Why You’ll Love this Southwest Chicken Casserole Recipe!
This recipe is SO much quicker to make than the roll-ups! It also seems a little fancier than the individual roll-ups, making it a great meal to serve to guests. Also, it’s just plan delicious!!
The only drawback to making it in a big batch like this is that if you’re freezing it, the thaw time is a lot longer. I had to let it thaw in the fridge for 24 hours after freezing it. (Just remember to plan ahead and you’ll be fine!)
Southwest Casserole Ingredients
- 2 cans refried beans (you can make your own Refried Beans with this recipe)
- 1/2 cup salsa
- 2-3 cups cooked chicken, chopped
- 2 cups shredded cheddar cheese
- 6 tortillas (you can make your own Homemade Tortillas with this recipe)
How to Make Southwest Chicken Casserole
1. Preheat oven to 350ºF.
2. In a medium bowl, mix together beans, salsa, and chicken.
3. Spread 1/4th of the mixture on the bottom of a 9×13-inch baking dish.
4. Sprinkle with cheese and layer two tortillas on top.
5. Repeat these layers twice.
6. Top with a final layer of beans and sprinkle the rest of the cheese over the top.
7. Bake in preheated oven for 30 minutes, or until heated through.
Easy Southwest Chicken Casserole Recipe Tips
Try this recipe in the slow cooker if you don’t want to heat up your kitchen… simply layer it in your slow cooker and cook on low for 2-3 hours.
You can also freeze this dish before baking. Simply cover the pan with foil and freeze for up to 3 months. When you want to bake it, let it defrost overnight in the refrigerator then bake at350º for 45 minutes (or until heated through).
It’s also great for lunch leftovers throughout the week — just warm up single servings in the microwave for 30-60 seconds.
How to Serve Southwestern Casserole
The more toppings the better with this dish! It’s so yummy when topped with chopped lettuce, sour cream, salsa, guacamole, black olives, and maybe a little more cheese!
And don’t forget the tortilla chips!
How to store Southwestern Chicken Casserole
This casserole tastes great as leftovers — simply refrigerate it in a food storage container with a tight-fitting lid and it should last all week in the fridge (if you don’t eat it first!)
Southwestern Casserole
Ingredients
- 2 cans refried beans 16-oz each
- 1/2 cup salsa
- 3 cups cooked chicken chopped
- 2 cups shredded cheddar cheese
- 6 tortillas
Instructions
- Preheat oven to 350ºF.
- In a medium bowl, mix together beans, salsa, and chicken.
- Spread 1/4th of the mixture on the bottom of a 9×13-inch baking dish.
- Sprinkle with cheese and layer two tortillas on top.
- Repeat these layers twice.
- Top with a final layer of beans and sprinkle the rest of the cheese over the top.
- Bake in preheated oven for 30 minutes, or until heated through.
Notes
Nutrition
Love this recipe?
Make sure to share and save it on your favorite platform below!
Reader Interactions
Money Saving Mom® Comment Policy
We love comments from readers, so chime in with your thoughts below! We do our best to keep this blog upbeat and encouraging, so please keep your comments cordial and kind. Read more information on our comment policy.
Beth @ Natural Mama Cafe says
This looks amazing!! I love finding quick recipes that don’t taste like the “usual” freezer meals! This is perfect!
Leo says
Sound delicious! Can’t wait to try it out
Krista says
I live in New Mexico, and we usually make our enchiladas this way, but with corn tortillas. I love enchiladas.
Dineen says
I love this idea for the (corny) enchilada flavor.. Thanks.
Mary says
If you line your pan with Seran wrap- before you make it- freeze it then pop it out of the casserole you can then slide it into a ziplock bag & have your casserole back
Christy says
Great idea!!
Alisha@FamilyTravelOnAShoestring says
Have you ever tried this with verde salsa? I bet it would be even better! We love verde and it’s really good with chicken.
Crystal Paine says
I haven’t, but let me know if you try it!
Jen says
I’ve made something very similar. I used a can of green (verde) enchilada sauce and corn tortillas. SOOOO goood!!!!!