Description
This Chicken Taco Casserole recipe is a delicious and easy-to-make dish that combines the flavors of tacos with the convenience of a casserole. Layers of shredded chicken, veggies, cheese, and corn tortillas are baked to perfection, creating a comforting meal the whole family will love.
Ingredients
Scale
For the Chicken Mixture:
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
For Layering:
- 12 small corn tortillas, cut into quarters
- Chopped cilantro and sliced jalapeños for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion and bell pepper until softened. Stir in taco seasoning, diced tomatoes, black beans, corn, and chicken. Simmer for 5 minutes, then add sour cream and 1 cup of cheddar cheese.
- Layer tortillas and chicken mixture: Layer half of the tortilla pieces in the baking dish. Spread half of the chicken mixture over the tortillas. Repeat layering with remaining tortillas and chicken mixture. Top with remaining cheese.
- Bake: Bake uncovered for 20–25 minutes until bubbly and golden. Let rest before serving.
- Garnish: Garnish with cilantro and jalapeños if desired.
Notes
- Great use for leftover rotisserie chicken.
- Add crushed tortilla chips for extra crunch.
- Serve with avocado, salsa, or lime.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
