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Delicious Baked Chicken Quesadilla Casserole recipe photo

Baked Chicken Quesadilla Casserole

This Baked Chicken Quesadilla Casserole is a family favorite! Layered with tender chicken, cheese, and spices, it's a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups boneless, skinless chicken breasts (cooked and shredded)
  • 1/2 cup fat-free sour cream
  • 1 cup reduced-fat shredded cheddar cheese
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup corn kernels (canned or frozen, thawed)
  • 15 ounces black beans (canned, drained, and rinsed)
  • 4 large whole-grain tortillas

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Cooking spoon
  • Oven mitts

Method
 

  1. Preheat your oven to 375°F (190°C). This will ensure that your casserole bakes evenly.
  2. In a large mixing bowl, combine the shredded chicken, fat-free sour cream, reduced-fat cheddar cheese, ground cumin, chili powder, kosher salt, and ground black pepper. Mix until everything is well combined.
  3. Fold in the corn kernels and black beans into the chicken mixture. This adds a wonderful texture and nutrient boost to your casserole.
  4. Spread a thin layer of the chicken mixture on the bottom of your greased baking dish. Place one tortilla over the mixture, then layer more chicken mixture on top. Repeat the layering process until you run out of tortillas and filling, finishing with a layer of chicken mixture on top.
  5. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
  6. Once baked, take the casserole out of the oven and let it cool for about 10 minutes. This will help it set and make it easier to cut into squares.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • You can freeze the casserole before or after baking; wrap it tightly in plastic wrap and aluminum foil.
  • To reheat, thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through.