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Chicken Quesadilla Casserole - A Cozy, Crowd-Pleasing Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 3 cups cooked shredded chicken (rotisserie works great)
  • Tortillas: 8–10 medium flour tortillas (or corn for a gluten-free option)
  • Cheese: 3 cups shredded Mexican blend or a mix of cheddar and Monterey Jack
  • Beans: 1 can (15 oz) black beans, drained and rinsed
  • Corn: 1 cup frozen or canned corn (drained)
  • Salsa: 2 cups chunky salsa or enchilada sauce (red)
  • Onion: 1 small yellow onion, finely chopped
  • Bell pepper: 1 red or green, diced
  • Spices: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder
  • Jalapeño (optional): 1, seeded and minced
  • Olive oil: 1–2 tbsp
  • Salt and pepper: To taste
  • Toppings (optional but recommended): Sour cream or Greek yogurt, sliced green onions, chopped cilantro, lime wedges, diced avocado

Method
 

  1. Prep the oven and pan: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little oil or cooking spray.
  2. Sauté the veggies: Warm olive oil in a skillet over medium heat. Add onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened. Season with a pinch of salt and pepper.
  3. Mix the filling: In a large bowl, combine shredded chicken, sautéed veggies, black beans, corn, salsa (reserve 1/2 cup for the top), chili powder, cumin, smoked paprika, and garlic powder. Taste and adjust salt.
  4. Layer the tortillas: Place a layer of tortillas on the bottom of the baking dish, tearing pieces to cover edges. Aim for full coverage.
  5. Add filling and cheese: Spread one-third of the chicken mixture over the tortillas. Sprinkle with about one cup of cheese.
  6. Repeat layers: Add another tortilla layer, another third of the filling, and more cheese. Repeat once more for three total layers.
  7. Top it off: Spread the reserved 1/2 cup salsa over the top layer and finish with the remaining cheese. Press down gently to compact the layers.
  8. Bake: Cover with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes until the cheese is melted and the edges are lightly browned.
  9. Rest and garnish: Let the casserole rest 10 minutes so it sets. Top with cilantro, green onions, and a squeeze of lime. Serve with sour cream or Greek yogurt.