Mexican Chicken Taco Casserole

Name: Mexican Chicken Taco Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 Servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion; 1 large Anaheim pepper; 2 red bell peppers; 3 cloves garlic; 2 teaspoons ground cumin; 2 teaspoons chili powder; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 ½ cups enchilada sauce; 16 corn tortillas; 2 cooked boneless skinless chicken breasts; ½ cup sliced California black olives; 1 14 ounce can black beans; 4 ounces Queso Fresco cheese; ¼ cup minced cilantro

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
15 mins
Total Time
1 hr 25 mins
Servings
8 Servings
Calories
268 kcal
Course
Main Course
Cuisine
Mexican

Mexican Chicken Taco Casserole

Lauren Clark

Report

Turn tasty tacos into a crowd-pleasing casserole. Chicken, olives and peppers are layered in this family-friendly recipe.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon olive oil
1 large yellow onion chopped
1 large Anaheim pepper thinly sliced
2 red bell peppers thinly sliced
3 cloves garlic minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 ½ cups enchilada sauce I prefer green
16 corn tortillas
2 cooked boneless skinless chicken breasts, shredded
½ cup sliced California black olives
1 14 ounce can black beans, drained and rinsed
4 ounces Queso Fresco cheese crumbled (plus more for garnish)
¼ cup minced cilantro plus more for garnish

Add to Shopping List

Instructions

Preheat oven to 375 degrees F.
Heat olive oil in a large skillet set over medium heat. Add onion, and Anaheim and bell peppers. Cook, stirring occasionally, for 5 minutes.
Add garlic, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until the vegetables are tender.
Coat a 7- by 11-inch baking dish with cooking spray. Spread ½ cup of the enchilada sauce in the bottom of the dish.
Lay 4 tortillas over the sauce, tearing the tortillas as necessary to make them fit properly.
Spread ⅓ each of the pepper mixture, chicken, olives, black beans, queso fresco cheese and cilantro over the tortillas.
Top with ½ cup of the enchilada sauce and 4 additional tortillas. Repeat the layers two more times, ending with corn tortillas, ½ cup enchilada sauce and queso fresco cheese.
Cover the baking dish with foil and place it on a baking sheet.
Bake until the casserole is bubbling, 40 to 45 minutes.
Remove the foil and cook for additional 5 minutes, or until the cheese is melted and starting to brown.
Let the casserole cool for about 15 minutes to allow it to set. Cut and serve.

Nutrition Information

Show Details

Serving 1Serving (⅛ of Recipe) Calories 268kcal (13%) Carbohydrates 35g (12%) Protein 14g (28%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 28mg (9%) Sodium 1124mg (47%) Potassium 326mg (9%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 1775IU (36%) Vitamin C 42.2mg (47%) Calcium 142mg (14%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 268 kcal

% Daily Value*

Serving	1Serving (⅛ of Recipe)
Calories	268kcal	13%
Carbohydrates	35g	12%
Protein	14g	28%
Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	28mg	9%
Sodium	1124mg	47%
Potassium	326mg	7%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	1775IU	36%
Vitamin C	42.2mg	47%
Calcium	142mg	14%
Iron	1.8mg	10%