Description
This Baked Chicken Quesadilla Casserole is a delicious and wholesome Mexican-inspired dish that layers tender shredded chicken, seasoned beans, corn, and melted cheddar cheese between whole-grain tortillas. It’s a perfect combination of creamy, spicy, and cheesy flavors baked to golden perfection for a comforting and satisfying meal.
Ingredients
Scale
Chicken Mixture
- 2 cups boneless and skinless chicken breasts (cooked, shredded)
- 1/2 cup sour cream (fat-free)
- 1/2 cup cheddar cheese (reduced-fat, shredded)
- 1 teaspoon ground cumin
- 1/2 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Bean and Corn Mixture
- 1 cup corn kernels (canned or frozen, thawed)
- 15 ounces black beans (canned, drained and rinsed)
- 1 teaspoon ground cumin
- 1/2 tablespoon chili powder
- 1/8 teaspoon ground black pepper
Other
- 2 cups cheddar cheese (reduced-fat, shredded, divided)
- 4 large whole-grain tortillas
- Nonstick cooking spray (for greasing the casserole dish)
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit. Grease a 9 x 13 inch casserole dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Prepare the Chicken Mixture: In a large mixing bowl, combine the cooked, shredded chicken with half of the shredded cheddar cheese, half the ground cumin, half the chili powder, kosher salt, and half the ground black pepper. Add the fat-free sour cream and mix everything thoroughly to create a creamy, well-seasoned chicken filling.
- Prepare the Bean and Corn Mixture: In a separate bowl, mix together the corn kernels and drained black beans. Season with the remaining ground cumin, chili powder, and black pepper, stirring until all the ingredients are evenly combined.
- Assemble the Casserole: Lay two whole-grain tortillas flat on the bottom of the prepared casserole dish. Spread half of the chicken mixture evenly over the tortillas, followed by half of the bean and corn mixture. Layer the remaining two tortillas over the top and repeat by spreading the remaining chicken mixture and then the bean and corn mixture. Top the entire casserole with the remaining shredded cheddar cheese.
- Bake: Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the cheese is fully melted and bubbly. The casserole should be heated through and lightly browned on top.
- Serve: Remove from the oven and let it cool slightly before serving hot. Enjoy your delicious and hearty baked chicken quesadilla casserole!
Notes
- This casserole is a convenient one-dish meal packed with protein, fiber, and bold Mexican flavors.
- You can substitute shredded rotisserie chicken if you’re short on time.
- Feel free to add diced jalapeños or a splash of hot sauce for extra heat.
- Using whole-grain tortillas adds additional fiber for a healthier dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 354 kcal
- Sugar: 1 g
- Sodium: 533 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 51 mg
