Chicken Taco Casserole
Whip up this cheesy chicken taco casserole for a cozy, crowd-pleasing meal! Perfect for beginners, it’s packed with bold Mexican flavors and comes together effortlessly. With creamy layers and crunchy tortilla chips, it’s a weeknight win your family will love. Ready to savor the fiesta?
Ingredients
Wet Ingredients:
- 20.1 oz cream of chicken soup
- 1 cup chunky-style salsa PACE Mild recommended
- 4 oz diced green chilies
- ½ cup sour cream
Seasoning:
- 0.85 oz chicken taco seasoning Old El Paso recommended
Protein and Base:
- 3 cups shredded white meat chicken
- 15 oz seasoned black beans, drained (Bush’s recommended)
Crunch and Cheese:
- 3 cups crushed tortilla chips
- 2½ cups shredded Colby jack cheese
- 1 cup shredded Monterey jack cheese
Optional Garnish:
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat your oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, mix cream of chicken soup, salsa, green chilies, sour cream, and taco seasoning.
- Stir in shredded chicken and black beans until fully combined.
- Spread half the chicken taco casserole mixture in the baking dish.
- Sprinkle 2½ cups crushed tortilla chips over the layer.
- Add the remaining chicken mixture, then top with both cheeses and ½ cup chips.
- Bake for 30 minutes until bubbly and golden.
- Garnish with cilantro and serve hot.
Notes
For a crispier chicken taco casserole, crush tortilla chips finely. Variation: Add diced jalapeños for a spicy kick. Store leftovers in the fridge for up to 4 days.
Nutrition: Calories: 480 kcal per serving - Protein: 28g - Fat: 26g - Carbohydrates: 35g - Fiber: 5g - Sugar: 3g - Sodium: 920mg