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baked chicken taco casserole garnished with sour cream, jalapeño slices, and avocado slices with one serving spooned out of white baking dish.
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5 from 72 votes

Chicken Taco Casserole Recipe

A crowd pleasing casserole full of fiesta flavors. This Chicken Taco Casserole is hearty, cheesy, easy to make, and satisfies your Mexican food craving.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: dinner, Main Course, meal prep
Cuisine: Mexican
Diet: Gluten Free
Servings: 6
Calories: 295kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Rubber Spatula
  • Measuring cups and spoons
  • strainer
  • Handheld juicer
  • 9x13 inch casserole dish

Ingredients

  • 1 lbs chicken tenderloins cooked and diced (chicken breast or rotisserie chicken also fine)
  • 1 can black beans 14.5 oz
  • 1 can diced tomatoes 14.5 oz
  • 1 small white onion
  • 1 red bell pepper
  • ½ packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 lime juiced
  • 2 tbsp green onions diced
  • cooking spray

To serve

  • sour cream
  • avocado slices
  • jalapeño slices
  • tortilla chips
  • salsa

Instructions

  • Preheat the oven to 350°F.
  • Prep the ingredients. Strain and rinse the black beans. Using a vegetable chopper, dice the peppers and onions.
  • Then, in a mixing bowl, add cooked and shredded chicken, sour cream, the juice of one lime, can of tomatoes, and taco seasoning. Stir together with a rubber spatula. Fold in ½ cup of cheddar cheese into the chicken mixture.
    Chicken mixture for chicken taco casserole mixed in glass mixing bowl topped with shredded cheese and surrounded by additional recipe ingredients.
  • Spray a casserole dish with cooking spray. Pour in black beans, diced peppers, and diced onions. Mix to combine.
    black beans, red pepper, and white onion in greased white rectangular baking dish.
  • Pour in the chicken/sour cream mixture and spread it evenly over the black bean and vegetable base.
    chicken taco casserole raw mixture topped with shredded cheese in rectangular white baking dish.
  • Sprinkle the remaining cheddar cheese on top. Garnish with green onion.
  • Bake for 28-30 minutes or until the cheese is bubbly and golden brown.
  • Serve with dollops of sour cream, fresh avocado slices, jalapeno slices, and crumbles of tortilla chips.

Video

Notes

Store in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Reheat in the microwave for 60-90 seconds. 
This casserole is definitely a meal all by itself, but if you’re looking to serve it with a little something else, I suggest tortilla chips (great for scooping up the casserole!), a side of rice (try my Chipotle Style Cilantro Lime Rice), or scooped into tortillas for a handheld dinner.

Nutrition

Serving: 1 serving | Calories: 295kcal | Carbohydrates: 19g | Protein: 27g | Fat: 13g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 633mg | Potassium: 369mg | Fiber: 7g | Sugar: 5g