BBQ Chicken Southwest Casserole

Hi everyone! This recipe was Oh My Gosh delicious. It was made with low carb tortillas, but if you want no carb it is very easily replaced with zucchini, spaghetti squash, or a vegetable of your choice. This is an amazing Fall recipe, and I will be making it and variations throughout the season.

Well let’s get right to the directions!!!


  • 1 chicken breast boiled and shredded
  • 1/2 cup BBQ sauce of choice stirred into the cooked chicken breast
  • 1 small can green chiles
  • 1 small can of sliced or chopped black olives
  • 1 can diced tomatoes with or without green chiles (I use with because I like the extra spice)
  • 1 can border blend corn
  • 1 can of black beans
  • 1 package low carb tortillas, or tortillas of choice
  • 1 bag of mexican shredded cheese


  1. Pre-heat oven to 375 degrees
  2. If you haven’t already, boil chicken breast for about 40 mins or until cooked throughout and shred. Coat with BBQ sauce.
  3. Layer Tortillas in bottom of sprayed baking dish.
  4. Mix in a bowl drained green chiles, black olives, diced tomatoes, corn, and black beans.
  5. Layer the mix over the tortillas (reserve half).
  6. Layer the BBQ Chicken over the veggie mix (reserve half).
  7. Top with cheese (reserve half).
  8. Repeat Layers
  9. Bake dish for 20-25 mins or until cheese is brown and bubbly.