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Mexican-Style Chicken Taco Casserole
Mexican-Style Chicken Taco Casserole
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Delicious Mexican chicken taco casserole with all your favorite flavors in one easy dish.
Ingredients:
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • nonstick cooking spray
  • 0.5 cup water
  • 1 cube chicken bouillon
  • 1 cup milk
  • 1.5 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups shredded Cheddar cheese, divided
  • 2 cups chopped cooked chicken
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
  • 1.5 cups coarsely crumbled tortilla chips
  • 1 cup finely chopped tomatoes, drained
  • 3 tablespoons sour cream
Instructions:
  • Mix together chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl, ready to enhance your dish.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat an 11x7-inch baking dish with cooking spray.
  • In a microwave-safe container, microwave water and bouillon cube on high for 2 minutes. Stir until bouillon cube is dissolved. Let it cool slightly, then add milk and set aside.
  • In a small saucepan, melt butter over medium heat until bubbly, for about 2 minutes. Add flour and cook, stirring constantly, for another 2 minutes until bubbly and thickened. Gradually stir in the milk-bouillon mixture and continue cooking, stirring until the mixture boils and thickens, for 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups of Cheddar cheese. Enjoy!
  • In a bowl, mix together chicken, black beans, corn, tomatoes, and spice mixture until well combined. Stir in the cheese sauce, then transfer the mixture to a prepared baking dish.
  • After baking for 25 minutes in the preheated oven, top the casserole with crumbled tortilla chips and bake for an additional 10 minutes until bubbly and set.
  • Take the dish out of the oven and let it cool for approximately 10 minutes. Sprinkle the remaining Cheddar cheese and chopped tomatoes evenly over the casserole, then garnish with dollops of sour cream.

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