Easy Chicken Taco Casserole Recipe (Ready in 30 Minutes!)
This easy Chicken Taco Casserole is layered with juicy shredded chicken in a creamy salsa verde sauce, black beans, corn, and melty cheese, all topped with crunchy tortilla chips. A fast and flavorful Tex-Mex-inspired dinner your whole family will love!
Servings: 6 servings
Calories: 493kcal
Equipment
- 9x13 baking or casserole dish
Ingredients
- 3 cups cooked shredded chicken
- 1 cup salsa verde jarred or homemade
- ½ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 15 ounce can black beans, drained and rinsed
- 1 cup corn fresh, frozen or canned
- ¼ cup diced red onion
- 2 cups shredded Mexican blend cheese
- 4 ounces tortilla chips
- ¼ cup chopped cilantro
- ¼ cup chopped green onions
- ¼ cup pickled jalapeños
- Optional: lime wedges for serving
Instructions
- Coat a 9x13-inch baking dish with cooking spray and preheat the oven to 375°F.
- Place the shredded chicken into a large bowl. Add the salsa verde, sour cream, chili powder, cumin, garlic powder, salt and pepper. Mix well until all the chicken is coated and everything looks evenly combined.
- Pour the chicken mixture into the baking dish and spread it out evenly across the bottom of the pan.
- Layer the black beans evenly over the chicken. Next layer the corn followed by the diced red onion.
- Sprinkle half of the shredded Mexican cheese over the top, covering the casserole evenly.
- Break the tortilla chips up a little bit, leaving them in larger pieces not crumbs. Cover the casserole with lightly crushed tortilla chips.
- Sprinkle the remaining cheese over the top. Cover the dish lightly with aluminum foil. Bake for 15 minutes, then remove the cover. Continue baking for an additional 5 minutes, or until the cheese on top is melted and slightly golden.
- Garnish with chopped cilantro, pickled jalapeños and sliced green onions. Serve while hot.
Notes
- Rinse and drain beans - too much liquid will make the casserole soggy.
- Drain the corn - If using frozen corn, ensure it is thawed and drained. If using canned corn, ensure it is well-drained.
- Don’t over-crush the chips – You want texture, not crumbs.
- Bake covered first – This helps it heat through before crisping the top.
- Let it rest for 5 minutes – Just like lasagna, it holds together better after a short rest.
- Leftovers - Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.
Nutrition
Calories: 493kcal | Carbohydrates: 41g | Protein: 36g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 784mg | Potassium: 686mg | Fiber: 8g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 5mg | Calcium: 506mg | Iron: 3mg
