Dinner

Chicken Taco Casserole

Melted Mexican cheese blankets tender chicken, black beans, corn, and peppers in a creamy salsa-lime sauce, while a crisp tortilla-chip topping adds satisfying crunch. Bright lettuce, avocado, cilantro, and tomato scattered on top deliver cool, fresh contrast in every bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Chicken Taco Casserole
Total
1 hr
Prep
20 min
Cook
40 min
Serves
8

Nutrition per Serving

Calories
406
Protein
36g
Carbs
26g
Fat
17g
Fiber
6g
Sugar
7g
Sodium
708mg

Ingredients

  • 4 cup shredded cooked chicken breast
  • 2 cup chopped green bell peppers
  • 2 cup shredded Mexican cheese blend, divided
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 1 1/2 cup fresh or thawed frozen corn kernels
  • 3/4 cup finely chopped red onion, divided
  • 4 oz reduced-fat cream cheese, softened
  • 1/2 cup reduced-fat plain strained (Greek-style) yogurt
  • 1/2 cup medium salsa
  • 3 tbsp lime juice
  • 1 1/2 tbsp reduced-sodium taco seasoning mix
  • 1 tsp salt
  • 1 1/2 cup crushed unsalted tortilla chips, divided
  • 2 tbsp thinly sliced jalapeño pepper, seeded if desired
  • 1 cup shredded iceberg lettuce
  • 2/3 cup chopped avocado
  • 1/2 cup chopped plum tomato
  • 2 tbsp chopped fresh cilantro

Instructions

  1. Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
  2. Add chicken, bell peppers, 1/2 cup shredded Mexican-style cheese blend, black beans, corn, 1/2 cup red onion, cream cheese, yogurt, salsa, lime juice, taco seasoning and salt to the prepared baking dish; fold and stir until thoroughly combined. Cover tightly with foil; bake until bubbling, about 30 minutes.
  3. Remove from the oven; remove the foil. Sprinkle the casserole with 1 cup each of the cheese blend and crumbled tortilla chips. Top with the remaining 1/2 cup cheese blend and sliced jalapeños. Bake until the cheese is melted and golden brown, about 10 minutes.
  4. Top with shredded lettuce, the remaining 1/2 cup crumbled chips and 1/4 cup red onion, avocado, tomato and cilantro. Serve immediately. Additional reporting by Carrie Myers and Jan Valdez