Chicken Taco Casserole

A delicious and easy one-pan dish combining shredded chicken, black beans, and tortilla chips, topped with melted cheese—a perfect comfort food for busy weeknights.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 425

Ingredients Method Notes

Ingredients

Main Ingredients

3 cups cooked chicken, shredded or cubed Rotisserie chicken works best.
1 oz packet taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
1 cup salsa (mild, medium, or hot)
1 cup sour cream
3 cups tortilla chips, slightly crushed Maintain bite-sized chunks for crunch.
2 cups shredded Mexican blend cheese or cheddar Grated from a block for best melting.
1/2 cup diced tomatoes (for garnish)
1/4 cup fresh cilantro, chopped (for garnish)
Optional: sliced jalapeños, avocado, or black olives Customize according to preference.

Method

Preparation and Preheating

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray or olive oil.
In a large mixing bowl, combine the shredded chicken, taco seasoning, black beans, corn, salsa, and sour cream. Stir until well mixed.

Layering the Casserole

Spread half of the crushed tortilla chips in an even layer at the bottom of the baking dish.
Spoon the chicken mixture over the chips, spreading it out to the edges.
Sprinkle half of the cheese over the chicken, then add the remaining crushed chips on top, and finish with the rest of the cheese.

Baking and Serving

Bake for 20 to 25 minutes, or until cheese is melted and bubbling.
Let it sit for 5 minutes to set before topping with diced tomatoes, cilantro, and any other desired toppings.
Serve immediately while the chips are still crunchy.

Notes

To maintain chip texture, do not crush chips too finely. Optional: Toast bottom layer of chips for 5 minutes to help prevent sogginess. Store leftovers in an airtight container for up to 3 days.