This flavorful chicken taco casserole is packed with veggies, chicken, cheese, and crispy tortilla chips. It’s baked to perfection and topped with fresh tomatoes, crisp iceberg lettuce, and creamy avocado—just like a classic taco.
You can easily make it your own! Swap out the black beans for pinto beans or add pepper Jack cheese for some extra kick. If you prefer it mild, use a milder taco seasoning and skip the jalapeños.
This dish is great for meal prep. It keeps well in the fridge for several days and tastes just as good reheated. Whether you’re making dinner for your family or cooking for yourself, this easy chicken taco casserole is a perfect choice.
For storage, place it in an airtight container and refrigerate for 3-5 days. To reheat, simply microwave for 60-90 seconds or warm it up on a skillet until hot. Enjoy!
Chicken Taco Casserole Recipe
Equipment
- Mixing bowl
- Rubber Spatula
- Strainer
- Measuring cups and spoons
- Handheld Juicer
- 9×13 inch Casserole Dish
Ingredients
- 1 lb Chicken tenderloins 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 shredded Cheddar cheese
- 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 your oven to 350°F.
- Strain and rinse the black beans. Dice the peppers and onions using a vegetable chopper.
- In a mixing bowl, combine the cooked and shredded chicken, sour cream, lime juice, diced tomatoes, and taco seasoning. Stir with a rubber spatula and fold in ½ cup of shredded cheddar cheese.
- Spray a 9×13 inch casserole dish with cooking spray. Pour in the black beans, diced peppers, and diced onions. Mix to combine.
- Spread the chicken and sour cream mixture evenly over the black bean and vegetable base. Sprinkle the remaining cheddar cheese on top and garnish with green onions.
- Bake for 28-30 minutes or until the cheese is bubbly and golden brown.
- Serve with dollops of sour cream, fresh avocado slices, jalapeño slices, and crumbled tortilla chips. Enjoy!
Notes
- Even Chicken Pieces: Ensure the chicken is evenly diced for consistent cooking and texture throughout the casserole.
- Extra Flavor: For added flavor, use a mix of cheeses like Monterey Jack or a Mexican blend instead of just cheddar.
- Customize Heat: Adjust the spice level by adding more or less taco seasoning, or include diced jalapeños in the mix for an extra kick.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 295 kcal |
| Carbohydrates | 20g |
| Protein | 25g |
| Fat | 14g |
| Cholesterol | 75mg |
| Sodium | 633mg |
| Fiber | 7g |
Can I Use a Different Type of Cheese in the Chicken Taco Casserole?
Absolutely! While cheddar cheese is recommended for this recipe, you can use any cheese you prefer. Monterey Jack, Pepper Jack, or a Mexican cheese blend are all great options. These cheeses melt well and add delicious flavor to the casserole. Feel free to experiment with your favorite cheeses or mix a couple of types for a unique twist.
How Can I Make This Chicken Taco Casserole Spicier?
If you love spicy food, there are several ways to add more heat to this Chicken Taco Casserole. You can increase the amount of taco seasoning or choose a spicier blend. Adding diced jalapeños or a can of diced green chilies to the chicken mixture will also turn up the heat. For an extra kick, sprinkle some crushed red pepper flakes or drizzle hot sauce over the casserole before baking.