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Homemade Baked Chicken Quesadilla Casserole recipe photo

Baked Chicken Quesadilla Casserole

A simple layered casserole that turns shredded chicken, beans, corn, and cheese into an easy baked quesadilla-style meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings

Equipment

  • 9 x 13-inch casserole dish
  • Nonstick cooking spray
  • Large Mixing Bowl
  • second mixing bowl
  • Measuring cups and spoons
  • Spatula or spoon

Ingredients
  

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

Instructions
 

  • Preheat the oven to 400°F (200°C). Spray a 9 x 13-inch casserole dish with nonstick cooking spray.
  • In a large bowl, combine the shredded chicken, sour cream, half of the shredded cheddar, 1 teaspoon ground cumin, 1/2 tablespoon chili powder, kosher salt, and 1/8 teaspoon black pepper; mix until evenly coated.
  • In a second bowl, combine the corn, drained black beans, the remaining 1 teaspoon cumin, remaining 1/2 tablespoon chili powder, and remaining 1/8 teaspoon black pepper; stir to combine.
  • Place two tortillas in the bottom of the prepared casserole dish, slightly overlapping if needed.
  • Spread half of the chicken mixture over the tortillas, then spread half of the bean and corn mixture over the chicken.
  • Top with the remaining two tortillas, then layer the remaining chicken mixture and the remaining bean mixture in the same order.
  • Sprinkle the remaining shredded cheddar evenly over the top.
  • Bake for 20 minutes, or until the cheese is melted and the casserole is heated through; if you prefer more browning, bake up to 30 minutes.
  • Remove from the oven and let rest a few minutes before slicing and serving hot.

Notes

  • Use cooked rotisserie chicken to save time.
  • Thaw frozen corn before using for best texture.
  • Adjust chili powder to taste for spiciness.
  • Divide spices as directed to layer flavor.
  • Leftovers can be refrigerated for a few days.