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chicken taco casserole

🌮 Chicken Taco Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1 packet taco seasoning or homemade blend
  • 1 cup salsa mild, medium, or hot
  • 1 can 10 oz diced tomatoes with green chilies (drained)
  • 1 can 15 oz black beans (drained and rinsed)
  • 1 cup frozen corn thawed
  • 1 cup sour cream or Greek yogurt
  • 2 cups shredded Mexican blend cheese divided
  • 1 bag about 9 oz tortilla chips (crushed lightly)
  • 2 green onions sliced (for garnish)
  • Fresh cilantro & jalapeños optional, for garnish

Method
 

Preheat Oven:
  1. Heat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Season the Chicken:
  1. In a large bowl, mix shredded chicken with taco seasoning, salsa, and sour cream. Stir until well coated.
Add the Mix-ins:
  1. Fold in black beans, corn, and half of the cheese. Mix until combined.
Layer the Casserole:
  1. Spread a layer of crushed tortilla chips in the bottom of the dish.
  2. Add the chicken mixture on top.
  3. Sprinkle remaining cheese evenly over the top.
Bake:
  1. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Garnish & Serve:
  1. Top with green onions, cilantro, jalapeños, or extra salsa. Serve hot!

Notes

Shortcuts: Rotisserie chicken makes this extra quick.
Customizable: Swap black beans for pinto beans or add sautéed bell peppers for more veggies.
Cheese Options: Monterey Jack or Pepper Jack give it extra flavor.
Crunch Factor: Add a fresh layer of crushed chips on top right before serving for extra crunch.
Make-Ahead: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.