Description
This Chicken Taco Casserole is a flavorful and hearty baked dish combining seasoned chicken, beans, corn, and melted cheese, layered with crispy tortilla chips and topped with fresh cilantro. It’s perfect for a quick weeknight dinner or a crowd-pleasing meal, offering a satisfying mix of textures and bold Mexican-inspired flavors.
Ingredients
Units
Scale
Protein and Vegetables
- 2 tablespoons neutral cooking oil like canola or avocado oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cups cooked chicken, cubed or shredded rotisserie works great
- 15-ounce can black beans, drained and rinsed
- 15-ounce can corn, drained
- 10-ounce can diced tomatoes with green chilies, drained, reserving 1/4 cup of liquid
Seasonings and Dairy
- 1 packet taco seasoning or 3 tablespoons homemade seasoning
- 1 teaspoon garlic salt (can sub 1 teaspoon salt + 1 teaspoon garlic powder)
- 1 1/4 cups sour cream (can sub full-fat Greek yogurt)
- 2 cups shredded Colby Jack cheese (can sub cheddar cheese)
Toppings and Garnish
- 1 cup tortilla chips, crushed
- 1/4 cup chopped fresh cilantro (optional garnish)
Instructions
- Preheat the oven and prepare baking dish: Set your oven to 350°F (175°C) and lightly grease a 2 ½-quart baking dish to prevent sticking.
- Sauté vegetables and chicken: In a large skillet, heat the oil over medium heat. Add diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in cooked chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, and garlic salt. Cook for another 5 minutes, stirring occasionally. Add up to ¼ cup of the reserved tomato liquid to reach desired consistency.
- Mix in dairy: Remove the skillet from heat. Stir in sour cream (or Greek yogurt) and half of the shredded cheese until evenly combined.
- Assemble the casserole: Spread the chicken mixture evenly in the prepared baking dish. Sprinkle crushed tortilla chips over the top, then layer with the remaining shredded cheese.
- Bake: Place in the oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Garnish with chopped cilantro if desired. Let cool slightly before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Prep ahead: Assemble and refrigerate for up to 24 hours before baking. You may need extra bake time from cold.
- Dish variations: Use a 9×13-inch dish for a thinner casserole.
- Reheating: Microwave individual portions or bake at 350°F until heated through, about 15-20 minutes.
- Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking again.
- Internal temperature: Ensure reheated casserole reaches 165°F for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 521 kcal
- Sugar: 3 g
- Sodium: 761 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 83 mg
