Description
This Chicken Taco Casserole is a flavorful, creamy, and easy one-dish meal made with shredded chicken, black beans, corn, and melty cheese, all seasoned with taco spices. Perfect for a quick weeknight dinner or game day, it combines the zest of southwestern flavors with the comfort of a baked casserole.
Ingredients
Scale
Main Ingredients
- 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 ¼ cup of liquid
- 1 packet taco seasoning (or 3 tablespoons homemade seasoning)
- 1 teaspoon garlic salt (or substitute 1 teaspoon salt + 1 teaspoon garlic powder)
Dairy
- 1 ¼ cups sour cream (can substitute full-fat Greek yogurt)
- 2 cups shredded Colby Jack cheese (can substitute cheddar cheese)
Toppings & Garnish
- 1 cup tortilla chips, crushed
- ¼ cup chopped fresh cilantro (optional garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a 2 ½-quart baking dish and set it aside for later use.
- Sauté Vegetables: In a large skillet, heat the neutral cooking oil over medium heat. Add the diced onion and green bell pepper and cook, stirring occasionally, until they soften and become fragrant.
- Add Main Ingredients and Season: To the skillet, add the cooked shredded or cubed chicken, drained black beans, corn, drained diced tomatoes with green chilies, taco seasoning, and garlic salt. Stir well to combine all ingredients.
- Simmer the Mixture: Cook the mixture for about 5 minutes, stirring occasionally. Add up to ¼ cup of the reserved tomato liquid from the diced tomatoes to adjust the texture to your liking, ensuring the filling is moist but not too watery.
- Mix in Dairy: Remove the skillet from heat. Stir in the sour cream (or Greek yogurt) and half a cup of shredded cheese until the mixture is creamy and evenly combined.
- Assemble the Casserole: Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the crushed tortilla chips evenly over the top, then layer the remaining shredded cheese across the chips.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, until the cheese is melted, bubbly, and lightly golden.
- Serve and Garnish: Remove the casserole from the oven. Optionally garnish with chopped fresh cilantro or sliced green onions. Serve hot.
- Storage: Store any leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- This casserole is an easy and flavorful dinner option utilizing rotisserie or leftover chicken for convenience.
- The sour cream can be substituted with full-fat Greek yogurt for a tangier flavor and added protein.
- You can customize the level of spice by selecting mild or hot taco seasoning or adding extra diced chilies.
- Crushed tortilla chips add a delicious crunchy topping; corn chips can be used as an alternative.
- For a gluten-free version, ensure the taco seasoning and chips are gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 521 kcal
- Sugar: 3 g
- Sodium: 761 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 83 mg
