Chicken Taco Casserole (Printable Version)
Zesty shredded chicken, beans, corn, and cheddar layered between crispy tortillas for a hearty dinner.
# Everything You’ll Need:
→ Proteins
01 -
2 cups cooked shredded chicken
→ Vegetables & Legumes
02 -
1 can (10 oz) diced tomatoes with green chilies
03 -
1 can (14 oz) black beans, drained and rinsed
04 -
1 cup corn kernels (fresh, frozen, or canned)
05 -
1/2 cup chopped green onions
06 -
1/4 cup chopped cilantro
→ Dairy
07 -
1 cup sour cream
08 -
2 cups shredded cheddar cheese
→ Pantry
09 -
1 packet taco seasoning mix
10 -
8 small corn tortillas, cut into six pieces each
11 -
Salt and pepper, to taste
→ Optional Toppings
12 -
Diced avocado
13 -
Sliced jalapeños
14 -
Chopped tomatoes
15 -
Lime wedges
# Steps to Cook:
01 -
Preheat oven to 350°F and grease a 9x13-inch baking dish.
02 -
In a large bowl, mix shredded chicken, diced tomatoes with green chilies, black beans, corn, and taco seasoning until well combined.
03 -
Arrange half of the tortilla pieces evenly on the bottom of the baking dish.
04 -
Spread half of the chicken mixture over the tortillas, then dollop half of the sour cream and spread gently. Sprinkle 1 cup shredded cheddar cheese evenly on top.
05 -
Add the remaining tortilla pieces in a single layer, then the remaining chicken mixture, sour cream, and final cup of cheddar cheese.
06 -
Cover the dish with foil and bake for 25 minutes.
07 -
Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and lightly browned.
08 -
Let cool for a few minutes, then garnish with chopped green onions and cilantro. Add optional toppings as desired and serve with lime wedges.
# Extra Suggestions:
01 -
Use rotisserie chicken to reduce prep time and add flavor. For extra heat, include additional diced jalapeños or hot sauce in the filling. This dish can be assembled ahead and refrigerated for up to two days before baking. Experiment with cheeses like Monterey Jack or Pepper Jack for variety.