Chicken Taco Casserole Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
295 kcal
-
Course
Main Course, Dinner, Others
-
Cuisine
Mexican
Chicken Taco Casserole Recipe
Description
The Chicken Taco Casserole begins with cooked and diced chicken mixed with sour cream, lime juice, canned diced tomatoes, and taco seasoning, along with some cheddar cheese folded in. This creamy and spiced chicken mixture is layered over a mix of black beans, diced onion, and red bell pepper in a casserole dish.
After topping with additional shredded cheddar and green onions, it bakes until the cheese melts and turns golden brown. The casserole offers a combination of creamy, spicy, and savory flavors with varied textures from tender chicken to crunchy vegetables. The lime juice adds brightness, while the salsa and jalapeño slices served alongside add optional heat and tang.
This dish is filling enough for a complete meal or can be paired with tortilla chips or rice for extra substance. It stores well refrigerated for several days or freezes for longer, making it practical for meal prep and leftovers. Reheating retains the creamy texture.
Ingredients
- 1 lbs chicken tenderloin cooked and diced (chicken breast or rotisserie chicken also fine
- 1 can black beans 14.5 oz
- 1 can diced tomatoes 14.5 oz
- 1 small white onion
- 1 red bell pepper
- ½ packet taco seasoning
- 1 cup cheddar cheese shredded
- 1 cup sour cream
- 1 lime juiced
- 2 tbsp green onions diced
- cooking spray
To serve
- sour cream
- avocado slices
- jalapeño slices
- tortilla chips
- salsa
Instructions
- Preheat the oven to 350°F.
- Prep the ingredients. Strain and rinse the black beans. Using a vegetable chopper, dice the peppers and onions.
- Then, in a mixing bowl, add cooked and shredded chicken, sour cream, the juice of one lime, can of tomatoes, and taco seasoning. Stir together with a rubber spatula. Fold in ½ cup of cheddar cheese into the chicken mixture.
- Spray a casserole dish with cooking spray. Pour in black beans, diced peppers, and diced onions. Mix to combine.
- Pour in the chicken/sour cream mixture and spread it evenly over the black bean and vegetable base.
- Sprinkle the remaining cheddar cheese on top. Garnish with green onion.
- Bake for 28-30 minutes or until the cheese is bubbly and golden brown.
- Serve with dollops of sour cream, fresh avocado slices, jalapeno slices, and crumbles of tortilla chips.
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days or freeze up to 3 months.
- Reheat refrigerated portions in the microwave for 60-90 seconds until warmed through.
- Serve with tortilla chips for scooping, a side of rice, or inside tortillas for a handheld meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 633mg | 26% |
| Potassium | 369mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
