Description

Chicken Taco Casserole is a flavorful and creamy baked dish combining tender shredded chicken, black beans, corn, and diced tomatoes with green chilies, all seasoned with taco spices and topped with melty Colby Jack cheese and crunchy tortilla chips. This easy-to-make casserole is perfect for quick weeknight dinners or game day meals that the whole family will love.

Ingredients

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Vegetables and Beans

1 medium onion, diced
1 green bell pepper, diced
15-ounce can black beans, drained and rinsed
15-ounce can corn, drained
10-ounce can diced tomatoes with green chilies, drained (reserve ¼ cup liquid)

Protein

2 cups cooked chicken, cubed or shredded (rotisserie chicken works great)

Seasonings and Condiments

2 tablespoons neutral cooking oil (like canola or avocado oil)
1 packet taco seasoning (or 3 tablespoons homemade seasoning)
1 teaspoon garlic salt (or 1 teaspoon salt + 1 teaspoon garlic powder)
1¼ cups sour cream (or full-fat Greek yogurt as substitute)

Cheese and Toppings

2 cups shredded Colby Jack cheese (or cheddar cheese)
1 cup tortilla chips, crushed
¼ cup chopped fresh cilantro (optional garnish)

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Grease a 2½-quart baking dish with cooking spray or a thin layer of oil to prevent sticking.
Sauté Vegetables: In a large skillet, heat 2 tablespoons of neutral cooking oil over medium heat. Add the diced onion and green bell pepper and sauté until softened, about 4-5 minutes.
Add Chicken and Seasonings: Stir in the cooked chicken, drained black beans, drained corn, diced tomatoes with green chilies, taco seasoning, and garlic salt. Cook the mixture for about 5 minutes, stirring occasionally to blend flavors. If needed, add up to ¼ cup of the reserved tomato liquid to achieve your desired consistency.
Mix in Sour Cream and Cheese: Remove the skillet from heat and stir in the sour cream along with half a cup of shredded cheese until everything is well combined and creamy.
Assemble Casserole: Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the crushed tortilla chips evenly over the top and then layer the remaining shredded cheese on top of the chips.
Bake: Bake in the preheated oven for 25-30 minutes until the cheese is melted, bubbly, and lightly golden on top.
Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh cilantro or sliced green onions if desired. Serve warm.
Storage: Store any leftovers in an airtight container in the refrigerator. Consume within 4 days for best freshness.

Notes

This dish is quick and easy, ideal for weeknight dinners or game day meals.
Using rotisserie chicken saves prep time and adds great flavor.
Taco seasoning packet can be replaced with homemade seasoning blend if preferred.
Sour cream can be substituted with full-fat Greek yogurt for a tangier, higher-protein option.
Crushed tortilla chips add texture and crunch on top; you can adjust the amount to your liking.
Leftovers keep well refrigerated for up to 4 days and can be reheated in the oven or microwave.

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