Spicy Southwest Chicken Casserole

Ingredients

• 15 ounce black beans drained canned
• 4 ounce chiles green chopped canned
• 14.5 ounce canned tomatoes diced with green chile peppers canned
• 10.8 ounce condensed nacho cheese soup fiesta-style canned
• 2 tablespoons chili powder 
• 4 8-inch flour tortillas ()
• 1 tablespoon ground cumin 
• 1 large onion chopped
• 0.8 cup picante sauce 
• 1  bell pepper red chopped
• 1 cup mexican cheese blend shredded
• 1 pound chicken breast halves boneless skinless
• 0.5 cup water or as needed
• 14 ounce kernel corn whole drained canned

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes.
3. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
4. Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes.
5. Pour chicken mixture into prepared baking dish.
6. Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
7. Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.