Chicken Taco Casserole
A comforting and forgiving casserole dish layered with shredded chicken, beans, corn, and topped with crunchy tortilla chips and melted cheese.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for quick prep.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning Or, use homemade blend of spices.
- 1 cup salsa Use mild or spicy based on preference.
- 2 cups tortilla chips, crushed Can substitute with crackers if needed.
- 1 cup shredded cheddar cheese Freshly grated cheese is preferred.
- 1 cup sour cream Consider Greek yogurt for a lighter option.
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped Optional for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Use the middle rack for even browning.
- In a large mixing bowl, combine shredded chicken, black beans, corn, diced tomatoes, taco seasoning, and salsa. Stir until evenly mixed.
Layering
- In a baking dish, layer the mixture evenly, smoothing the top with a spatula.
- Top with crushed tortilla chips, shredded cheddar cheese, and dollops of sour cream. Press the chips gently into the mixture.
Baking
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Watch for golden edges and a slow bubble. Cover loosely with foil if the top browns too quickly.
Serving
- Remove from the oven and garnish with green onions and fresh cilantro before serving. Let it rest for a few minutes before serving.
Notes
Leftovers are a joy; store covered in the refrigerator for 3 to 4 days. For reheating, use the oven or microwave. Mix in extras like avocado or diced tomatoes for customization.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 10gSugar: 5g
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