Chicken Taco Casserole

5 from 3 votes

Our Chicken Taco Casserole recipe is quick, easy and loaded with flavor and textures. Think deconstructed chicken tacos or upside down chicken nachos with the crispy chips on top instead of the bottom.

Prep Time15

Cook Time45

Total Time1

Course: Main Dish

Cuisine: Mexican

Keyword: casserole, chicken, dinner, Mexican, taco

Servings:

Calories: 798kcal

Author: Tricia

Ingredients

For the casserole:

4 cups shredded cooked chicken about 1 rotisserie chicken or 4 breasts
1 oz low sodium taco seasoning mix (28g)
10 oz can low or no salt Rotel Tomatoes with Green Chilies (don’t drain)
10.5 ounce canned black beans drained and rinsed
15 ounce can sweet corn drained and rinsed
1 cup diced onion
16 ounces shredded Mexican blend cheese
1 cup diced red bell pepper
½ cup pickled jalapeños (more or less to taste)
3 cups tortilla chips (more or less plus more for garnish)

Optional ideas for toppings/serving:

red onion diced
plum tomatoes chopped
shredded lettuce
sour cream
avocado diced
guacamole
cilantro leaves chopped
green onions sliced
fresh lime juice
pickled jalapeños
additional shredded cheese
chunky salsa
prepared queso cheese dip

Instructions

Preheat oven to 375°F. Lightly spray or grease a 13x9-inch casserole or large oven-proof skillet.
Combine the chicken, taco seasoning and Rotel Tomatoes in the skillet or casserole dish. In a separate bowl combine the drained and rinsed beans and corn. Add 2 cups of cheese, the onion, bell pepper and jalapeños. Spread over the top of the chicken mixture. Cover the pan with foil and bake for 30 minutes.
Remove the foil and top with 1 cup of cheese, 3 cups of lightly crushed chips and another cup of cheese. Bake uncovered until the cheese is melted, about 15 to 20 minutes.
Remove from the oven and serve with optional toppings, a squeeze of fresh lime juice and extra chips for scooping nacho-style.

Notes

Substitutions, add-ins and variations:

Add Spanish or Mexican-style rice on the bottom of the casserole
Use chunky salsa in place of the Rotel tomatoes
Add drained, rinsed pinto beans
Bell pepper
Sautéed fresh spinach
Fresh or thawed and drained frozen corn works well in place of canned
Monterey Jack cheese

NOTE: For this recipe you should use low sodium or no salt canned products, as well as low sodium taco seasoning. The database used for calculating nutritional information does not have the low salt or no salt options so the calculations for sodium are not correct.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition