Chicken Taco Casserole
Chicken Taco Casserole is a cheesy layered dish loaded with shredded meat, veggies, and plenty of salsa. Try a new spin on taco night!
Ingredients
- 3 cups cooked shredded chicken
- 15.25 ounce can corn drained
- 15 ounce can black beans drained and rinsed
- 10 ounce can diced tomatoes with green chiles undrained
- 8 ounce package cream cheese softened
- 1 ounce packet taco seasoning mix
- 1 1/2 cups salsa
- 1/4 cup chopped fresh cilantro
- 12 6-inch corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese divided
Optional toppings:
- sour cream
- sliced jalapenos
- tomatoes
- additional cilantro
Instructions
- Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
- In a large bowl, mix together the shredded chicken, corn, black beans, diced tomatoes with green chiles, cream cheese, taco seasoning mix, salsa, and chopped cilantro until well combined.
- Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
- Arrange a layer of tortilla quarters over the chicken mixture, overlapping slightly to cover the entire surface.
- Spread half of the remaining chicken mixture evenly over the tortilla layer.
- Sprinkle 1 cup of the shredded Mexican blend cheese over the chicken mixture.
- Repeat layering with the remaining tortilla quarters, chicken mixture, and shredded cheese.
- Bake for 30-35 minutes, or until the casserole is hot and bubbly, and the cheese is melted and lightly golden brown.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Serve the casserole hot, garnished with your choice of optional toppings, such as sour cream, sliced jalapenos, tomatoes, or additional cilantro.
Nutrition
Serving: 1 | Calories: 599cal | Carbohydrates: 84g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 1772mg | Sugar: 50g | Fiber: 8g | Calcium: 427mg | Iron: 3mg