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Chicken Taco Casserole

A hearty and satisfying casserole that combines taco flavors with creamy and cheesy layers, perfect for family dinners and game days.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Casserole Components
  • 20.1 ounces cream of chicken soup Can substitute with homemade or low-sodium version.
  • 1 cup chunky-style salsa Use hot salsa for a spicier kick.
  • 4 ounces diced green chilies
  • 1/2 cup sour cream
  • 0.85 ounce chicken taco seasoning
  • 3 cups shredded white meat chicken Can substitute with ground turkey or rotisserie chicken.
  • 15 ounces seasoned black beans Drain before using.
  • 3 cups crushed tortilla chips
  • 2.5 cups Colby Jack cheese
  • 1 cup Monterey Jack cheese Consider mixing with other cheeses for added flavor.

Method
 

Preparation
  1. Preheat your oven according to the package directions for the tortilla chips.
  2. In a large mixing bowl, combine the cream of chicken soup, salsa, diced green chilies, sour cream, and chicken taco seasoning. Mix until well incorporated.
  3. Stir in the shredded chicken and black beans until evenly coated.
Layering and Baking
  1. In a greased casserole dish, layer half of the crushed tortilla chips on the bottom.
  2. Pour half of the chicken mixture on top of the chips, followed by a generous layer of Colby Jack cheese.
  3. Repeat the layers with the remaining tortilla chips and chicken mixture, finishing with a layer of Monterey Jack cheese on top.
  4. Bake in the preheated oven until the cheese is bubbly and golden, about 25-30 minutes.
  5. Allow to cool slightly before serving.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through. Can freeze for up to three months, thaw overnight before reheating.