When Taco Tuesday meets comfort food, you get this irresistible Chicken Taco Casserole! This crowd-pleasing dish combines all the zesty flavors of your favorite tacos with the hearty satisfaction of a home-baked casserole. It’s the perfect solution for busy weeknights when you want something delicious but don’t want to fuss with individual taco assembly.
I created this recipe after my family kept requesting both tacos and casseroles in the same week. Why not combine them? The result is this bubbling masterpiece of seasoned chicken, beans, corn, and cheese that delivers all the Mexican-inspired flavors you love in one convenient dish.
Why You’ll Love This
- One-dish wonder: Everything bakes together in a single casserole dish, meaning fewer pots and pans to clean up afterward.
- Make-ahead friendly: Prep it earlier in the day and simply pop it in the oven when you’re ready for dinner.
- Customizable: Easily adjust the spice level or add your favorite taco toppings to suit everyone’s preferences.
- Kid-approved: The familiar taco flavors make this a hit with even picky eaters.
- Great for leftovers: It tastes even better the next day as the flavors continue to meld together.
Ingredients
- 20.1 ounces cream of chicken soup
- 1 cup chunky-style salsa
- 4 ounces diced green chilies
- ½ cup sour cream
- 0.85 ounce chicken taco seasoning
- 3 cups shredded white meat chicken
- 15 ounces seasoned black beans, drained
- 3 cups crushed tortilla chips
- 2½ cups Colby jack cheese, shredded
- 1 cup Monterey jack cheese, shredded
- fresh cilantro, chopped (optional garnish)
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, stir together the cream of chicken soup, chunky-style salsa, diced green chilies, sour cream, and chicken taco seasoning.
- Add the shredded chicken and seasoned black beans to the bowl. Stir together to fully incorporate all ingredients.
- Layer half the chicken taco filling into the bottom of the prepared pan and spread it into an even layer.
- Sprinkle 2½ cups of the crushed tortilla chips evenly over the first layer of chicken taco filling.
- Spread the remaining chicken taco filling over the top of the crushed tortilla chips.
- Top the entire casserole with the shredded Colby jack cheese, Monterey jack cheese, and the remaining ½ cup of crushed tortilla chips.
- Bake for 30 minutes or until the cheese is bubbly.
- Top the chicken taco casserole with a sprinkle of chopped fresh cilantro before serving.
Tips & Variations
- Protein swap: Use ground beef, turkey, or plant-based meat crumbles instead of chicken.
- Spice it up: Add a diced jalapeño or a dash of hot sauce for extra heat.
- Time-saver: Use rotisserie chicken to cut down on prep time.
- Healthier option: Use Greek yogurt instead of sour cream and add extra vegetables like bell peppers or zucchini.
- Gluten-free: Double-check your taco seasoning is gluten-free, or make your own blend with chili powder, cumin, garlic powder, and oregano.
- Layering tip: If you prefer more crunch, don’t cover the top layer of tortillas completely with the chicken mixture before adding cheese.
Serving Suggestions
Serve this hearty casserole with a variety of taco-inspired toppings. Set out small bowls of diced avocado, extra sour cream, pico de gallo, sliced black olives, and hot sauce so everyone can customize their portion. A simple side salad with a lime vinaigrette makes this a complete meal.
For a fun taco bar experience, serve with tortilla chips on the side for scooping up all the delicious layers. This casserole pairs wonderfully with a cold Mexican beer or a pitcher of homemade sangria for the adults, and horchata for the kids.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This casserole can be frozen before or after baking. If freezing before baking, thaw completely in the refrigerator before cooking.
- The casserole is done when the internal temperature reaches 165°F and the cheese is bubbling around the edges.
- If the top is browning too quickly, loosely cover with foil for the remainder of the baking time.
FAQs
Can I make this casserole ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add an extra 10-15 minutes to the baking time if cooking straight from the refrigerator.
How do I know when the casserole is done?
The casserole is done when it’s heated through, the cheese is melted and bubbly, and the edges are slightly golden brown.
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas will give a different texture but work well. They tend to become softer in the casserole than corn tortillas.
What’s the best way to reheat leftovers?
For best results, reheat individual portions in the microwave for 1-2 minutes. To reheat the entire casserole, cover with foil and bake at 350°F for about 20 minutes until heated through.
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