Funky Casserole–Southwestern-style chicken casserole layered with crisped corn tortillas, spiced chicken, peppers, beans, and melty pepper jack cheese, topped with salsa and sour cream.
Funky Casserole
This recipe is adapted from Funky Enchilada Casserole on All Recipes. The original author said, “My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he’d been raving about. I’ve made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out.” I do have to agree that this dinner is delicious! I loved all the flavors and textures and think this should be added to the rotation, for sure. Enjoy!
Ingredients/Substitution Ideas
- Olive oil–or canola oil, vegetable oil
- White corn tortillas–or yellow corn tortillas
- Boneless skinless chicken breasts–or thighs
- Kosher salt
- Garlic powder
- Black pepper
- Cumin
- Chili powder
- Smoked paprika
- Onions–yellow, white
- Green pepper
- Red pepper
- Orange pepper–or yellow
- Chili black beans–Look for them by the other canned beans. I used S&W brand. You can also use chili pinto beans. Bush’s is another good brand.
- Frozen sweet white corn–or canned corn
- Pepper jack cheese–or monterey jack
- Salsa and sour cream–optional but yummy!
Steps
Heat oven to 350° F. Heat a large skillet over medium high heat. Add in 1 Tbsp of the oil and swirl around. Add in the tortillas and heat on each side until light brown bubbles start to form. Place the corn tortillas in a 9×9 inch baking dish and set aside.
Add the remaining 1 Tbsp of oil into the skillet and add in the chicken. Season with the salt, pepper, cumin, chili powder and smoked paprika.
Cook for about 4 minutes and then add in the onions and peppers and cook for another 4 minutes.
Stir in the beans and corn until combined. Turn off heat.
Tear the corn tortillas into bite size pieces.
Pour the skillet mixture over the top of the tortillas. Sprinkle the pepper jack cheese on top.
Bake for 25 minutes. Serve with sour cream and salsa.
Notes/Tips
- Serve with all your favorite toppings such as cilantro, guacamole, sour cream and pico de gallo.
- I baked this dish in a 9×9 inch glass baking dish*.
- This recipe can be gluten free. Just make sure to check the chili beans label.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with bell peppers are Instant Pot Chicken Fajita and Rice Soup and Instant Pot Cajun Chicken Pasta.
- For tender chicken: slice against the grain. Look at the muscle fibers and cut perpendicular to those lines. Slice into ½ inch wide strips. Turn the strips 90° and cut crosswise into ½ inch cubes.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Funky Casserole
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 Tbsp olive oil, divided
- 4 white corn tortillas
- 20 ounces boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tsp cumin
- 2 tsp chili powder
- Dash of smoked paprika
- 1/2 cup diced onions
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 1/2 cup diced orange pepper
- 1 (15.5 oz) can chili black beans
- 1/2 cup frozen sweet white corn
- 1 cup shredded pepper jack cheese
- For topping: salsa and sour cream
Instructions
- Heat oven to 350° F.
- Heat a large skillet over medium high heat. Add in 1 Tbsp of the oil and swirl around. Add in the tortillas and heat on each side until light brown bubbles start to form. Place the corn tortillas in a 9×9 inch baking dish and set aside.
- Add the remaining 1 Tbsp of oil into the skillet and add in the chicken. Season with the salt, pepper, cumin, chili powder and smoked paprika. Cook for about 4 minutes and then add in the onions and peppers and cook for another 4 minutes.
- Stir in the beans and corn until combined. Turn off heat.
- Tear the corn tortillas into bite size pieces. Pour the skillet mixture over the top of the tortillas. Sprinkle the pepper jack cheese on top.
- Bake for 25 minutes. Serve with sour cream and salsa.
Notes
For tender chicken: slice against the grain. Look at the muscle fibers and cut perpendicular to those lines. Slice into ½ inch wide strips. Turn the strips 90° and cut crosswise into ½ inch cubes.
- Category: Chicken
- Method: Stove and Oven
More recipes with beans…
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Seasoned ground beef with rice, pinto beans and cheese. An easy dinner that pulls double duty. You can eat it as a dip or rolled up in burritos.
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A cowboy soup packed with seasoned beef, tender potatoes, ranch-style beans, cheddar cheese and bacon, made in the Instant Pot or in the slow cooker.
Old Yeller Casserole
Instant Pot or slow cooker ground beef with beans and flavored with bacon and finally topped off with barbecue Fritos and sour cream. A flavorful, easy, protein-filled supper.
Fantastic Casserole
Taco casserole with beef, rice, pinto beans, cheddar, olives, taco sauce and more. An easy and delicious Instant Pot one pot meal.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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