Description
This Chicken Taco Casserole is a flavorful and comforting baked dish combining shredded chicken, black beans, corn, tomatoes with chilies, and classic taco seasonings, all topped with cheesy crushed tortilla chips. Perfect for a quick family dinner or gathering, it offers a savory, cheesy, and crunchy texture in every bite.
Ingredients
Units
Scale
For the Casserole:
- 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 1/4 cup of liquid
- 1 packet taco seasoning or 3 tablespoons homemade seasoning
- 1 teaspoon garlic salt (can sub 1 teaspoon salt + 1 teaspoon garlic powder)
- 1 1/4 cups sour cream (can sub full-fat Greek yogurt)
- 2 cups shredded Colby Jack cheese (can sub cheddar cheese)
- 1 cup tortilla chips, crushed
- 1/4 cup chopped fresh cilantro (optional garnish)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 2 ½-quart baking dish and set aside.
- Sauté vegetables: In a large skillet, heat the oil over medium heat. Add diced onion and bell pepper, sautéing until softened, about 5 minutes.
- Add chicken and seasonings: Stir in cooked chicken, black beans, corn, diced tomatoes with chilies, taco seasoning, and garlic salt. Cook for about 5 minutes, stirring occasionally, adding up to ¼ cup of reserved tomato liquid to reach desired consistency.
- Mix in dairy and cheese: Remove from heat and stir in sour cream and ½ cup of shredded cheese until well combined.
- Assemble in baking dish: Spread the mixture evenly into the prepared dish. Top with crushed tortilla chips and sprinkle remaining cheese evenly over the top.
- Bake: Place in the oven and bake for 25-30 minutes, until the cheese is melted and bubbly.
- Serve and garnish: Garnish with chopped cilantro if desired. Serve hot; leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Prep ahead: Assemble and refrigerate for up to 24 hours. You may need to add extra baking time if refrigerated.
- Dish options: Use a 9×13-inch dish for a thinner casserole.
- Reheating leftovers: Microwave individual servings or reheat whole in the oven at 350°F until warmed, about 20 minutes.
- Freezing: Cover cooled casserole tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 30-40 minutes.
- Food safety: Ensure the casserole reaches an internal temperature of 165°F when reheated.
Nutrition
- Serving Size: 1/6 of casserole (about 280g)
- Calories: 521 kcal
- Sugar: 3 g
- Sodium: 761 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 83 mg
