Description

This Chicken Taco Casserole is a delicious, creamy, and flavorful meal perfect for busy weeknights or game day. Made with shredded chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, sour cream, and melty Colby Jack cheese, it’s a comforting dish that comes together quickly and bakes to cheesy perfection with a crunchy tortilla chip topping.

Ingredients

Scale

Base Ingredients

2 tablespoons neutral cooking oil (like canola or avocado oil)
1 medium onion, diced
1 green bell pepper, diced
2 cups cooked chicken, cubed or shredded (rotisserie works great)

Vegetables and Beans

15-ounce can black beans, drained and rinsed
15-ounce can corn, drained
10-ounce can diced tomatoes with green chilies, drained (reserve ¼ cup liquid)

Seasonings and Dairy

1 packet taco seasoning (or 3 tablespoons homemade seasoning)
1 teaspoon garlic salt (or 1 teaspoon salt + 1 teaspoon garlic powder)
1 ¼ cups sour cream (can substitute full-fat Greek yogurt)
2 cups shredded Colby Jack cheese (can substitute cheddar cheese)

Toppings and Garnish

1 cup tortilla chips, crushed
¼ cup chopped fresh cilantro (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 2 ½-quart baking dish thoroughly to prevent sticking and set aside.
Sauté Vegetables: In a large skillet, heat the oil over medium heat. Add the diced onion and green bell pepper, sautéing until softened and fragrant, about 5 minutes.
Add Chicken and Mix-ins: To the skillet, add the cubed or shredded cooked chicken, black beans, corn, and the drained diced tomatoes with green chilies. Stir in the taco seasoning and garlic salt. Cook this mixture for about 5 minutes, stirring occasionally to blend flavors. If the mixture seems dry, add some or all of the reserved ¼ cup tomato liquid to reach your preferred consistency.
Incorporate Dairy: Remove the skillet from heat. Stir in the sour cream and ½ cup of shredded cheese until the mixture is smooth and evenly combined.
Assemble the Casserole: Spread the chicken and vegetable mixture evenly in the prepared baking dish. Sprinkle the crushed tortilla chips on top, then evenly layer the remaining shredded cheese over the chips.
Bake: Place the baking dish in the preheated oven. Bake for 25-30 minutes or until the cheese is melted, bubbly, and beginning to brown lightly.
Serve and Garnish: Remove from oven and let it cool slightly. Garnish with chopped fresh cilantro or sliced green onions if desired. Serve warm.
Storage: Store any leftovers in an airtight container in the refrigerator. Consume within 4 days for best quality.

Notes

This casserole is quick and easy, making it perfect for busy weeknights or casual entertaining.
Using rotisserie chicken is a great shortcut that adds flavor and saves time.
You can customize the spice level by adjusting the taco seasoning amount or using mild/extra hot blends.
Greek yogurt can be substituted for sour cream for a protein boost and tangier flavor.
For a crunchier topping, add the crushed tortilla chips right before serving instead of baking.

Nutrition

Serving Size: 1 serving
Calories: 521 kcal
Sugar: 3 g
Sodium: 761 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 7 g
Protein: 31 g
Cholesterol: 83 mg