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Chicken Taco Casserole
Chicken Taco Casserole
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Delicious chicken taco casserole loaded with chicken, black beans, corn, and cheese - a family favorite!
Ingredients:
  • 4 cups loosely packed cooked and shredded chicken
  • 1 (4-ounce) can mild green chiles
  • 2 (1-ounce) packets taco seasoning, divided
  • 1 pound shredded colby jack cheese, divided
  • 1 yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups corn kernels (no need to thaw if frozen)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 12 (6-inch) corn tortillas
  • 8 crispy tostadas
  • Sour cream, for serving
  • Chopped cilantro, for serving
Instructions:
  • Turn your oven up to 400˚F.
  • Prepare the chicken filling by combining shredded chicken, green chiles, 1 taco seasoning packet, and one-third of the shredded cheese in a large bowl. Set aside.
  • Prepare the vegetable filling: Heat olive oil in a large skillet over medium-high heat and sauté the onion with salt and one taco seasoning packet until onions soften, about 4 to 5 minutes. Stir in the corn for 1 to 2 minutes, then add black beans and fire-roasted tomatoes. Cook briefly to meld flavors and slightly break down the tomatoes. Remove from heat and fold in one-third of the remaining shredded cheese.
  • Prepare the casserole: Lightly coat a 9x13-inch baking dish with nonstick spray and arrange 8 tostada shells in an overlapping pattern at the bottom. If tostadas are not available, 6 corn tortillas may be used. Next, layer the chicken filling over the tostadas, followed by 6 corn tortillas to mostly cover the chicken. Spread the black bean and corn mixture on top of the tortillas. Complete the assembly with the remaining 6 corn tortillas, adjusting as needed for full coverage. Finish by sprinkling the remaining cheese on top.
  • Bake the casserole uncovered at 375°F for 30 minutes until bubbly with a crispy top. Allow it to cool for 5 minutes before slicing with a knife and serving with a spatula. Garnish with sour cream and fresh cilantro. Leftovers can be refrigerated for up to 5 days or tightly wrapped and frozen for up to 3 months. If you enjoyed the recipe, please consider leaving us a review!

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