Chicken Taco Casserole (Chicken Taco Casserole Recipe)
A flavorful and comforting casserole that combines the best of tacos and baked dishes. Perfect for a family dinner or potluck!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup salsa
- 2 cups shredded cheddar cheese (or a blend of Monterey Jack and cheddar)
- 1 cup sour cream (or Greek yogurt)
- 1 cup crushed tortilla chips
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup sliced black olives (optional)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Season the chicken with salt and pepper and cook in a skillet over medium heat until fully cooked. Shred using two forks.
3. Toss the shredded chicken with the taco seasoning until evenly coated.
4. In a large bowl, combine the seasoned chicken, black beans, corn, and salsa. Mix until well combined.
5. Spread the mixture evenly into a greased 9×13-inch baking dish.
6. Dollop the sour cream on top and spread it into a thin layer.
7. Sprinkle the shredded cheese evenly over the sour cream layer.
8. Top with crushed tortilla chips for a crunchy finish.
9. Bake for 25-30 minutes or until the cheese is bubbly and the edges are golden brown.
10. Remove from oven and let rest for 5 minutes before serving.
11. Garnish with chopped cilantro and sliced black olives, if desired. Serve warm.
Notes
Use freshly shredded cheese for the best texture.
Let the casserole rest for 5-10 minutes before serving to help set the layers.
You can substitute sour cream with Greek yogurt for a lighter option.
Great for make-ahead meals—just add chips before baking.
Store leftovers in an airtight container in the fridge for up to 3 days.
To spice it up, use hot salsa or add jalapeños.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Find it online: https://paulakitchen.com/chicken-taco-casserole-recipe/