Chicken Taco Casserole

The ultimate family-friendly fiesta in one dish! This Mexican-inspired comfort food features layers of seasoned chicken, tortillas, and melted cheese that transforms ordinary weeknight dinners into a flavor explosion without the hassle.

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Course: Main Course

Cuisine: Mexican

Keyword: Chicken Taco Casserole, Cheesy Chicken Tortilla Bake, Mexican Casserole, Family Dinner

Prep Time: 20

Cook Time: 35

Resting Time: 5

Total Time: 55

Servings: servings

Calories: 425kcal

Equipment

9x13 inch Baking Dish
Large Skillet

Ingredients

Chicken Mixture

2 pounds boneless, skinless chicken breasts or use pre-cooked rotisserie chicken to save time
2 tablespoons olive oil
1 packet taco seasoning (1.25 oz) or 3 tablespoons homemade blend

Vegetables & Beans

1 medium onion diced
1 red bell pepper diced
1 green bell pepper diced
1 can black beans (15 oz) drained and rinsed
1 can diced tomatoes with green chilies (10 oz)
1 cup frozen corn kernels

Casserole Assembly

12 corn or flour tortillas (6-inch), cut into quarters
3 cups shredded Mexican cheese blend

Toppings & Garnishes

1/2 cup sour cream Greek yogurt works as a lighter alternative
1/4 cup fresh cilantro chopped
2 green onions thinly sliced
1 avocado diced (for garnish)
lime wedges for serving

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until no longer pink inside.
Remove chicken, let cool slightly, then shred using two forks. Return the shredded chicken to the skillet, add the taco seasoning and 1/4 cup water, then stir to coat evenly. Cook for 2 minutes until the liquid reduces.
In the same skillet, add onions and bell peppers, cooking until softened (about 5 minutes). Add black beans, diced tomatoes with chilies, and corn. Stir to combine, then simmer for 3-4 minutes until slightly thickened.
Lightly grease a 9x13-inch baking dish. Layer ingredients as follows:
1. Spread 1/3 of the vegetable mixture on the bottom
2. Arrange 1/3 of the tortilla quarters over the vegetables
3. Add 1/2 of the seasoned chicken
4. Sprinkle 1 cup of cheese
5. Repeat layers once more
6. Finish with remaining vegetables, tortillas, and top with final cup of cheese
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is completely melted and bubbling with golden spots.
Allow to rest for 5 minutes before serving. Garnish with sour cream, cilantro, green onions, diced avocado, and serve with lime wedges.

Notes

For deeper flavor development, marinate your chicken in half the taco seasoning for 30 minutes before cooking.

For a vegetarian version, replace the chicken with an extra can of black beans, 2 cups of cooked quinoa, or 16 ounces of plant-based meat alternative.

This casserole can be assembled up to 24 hours in advance and stored in the refrigerator before baking.

Nutrition

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