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Chicken Taco Casserole

Chicken Taco Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 1 cup salsa verde
  • ½ cup sour cream
  • 2 tbsp taco seasoning
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 8 corn tortillas, cut into 1-inch strips
  • 2 cups shredded Mexican cheese blend
  • Optional toppings: cilantro, jalapeños, avocado, sour cream

Method
 

  1. Stir together chicken, salsa verde, sour cream, taco seasoning, beans, and corn until well combined.
  2. Layer a small amount of the mixture in a greased 9×13 dish, then half the tortilla strips, half the remaining mixture, and 1 cup cheese. Repeat, ending with tortillas and the final 1 cup cheese.
  3. Bake at 375°F for 20-25 minutes, until bubbly and golden. Let rest 5 minutes.
  4. Cut into squares, lift onto plates, and top with cilantro, jalapeños, and a little extra sour cream.

Notes

Rotisserie chicken is a great time-saver here. The 5-minute rest after baking is important for clean slices. You can swap in drained, canned pinto beans and use red enchilada sauce for a different flavor.