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Chicken Taco Casserole

This chicken taco casserole recipe is cheesy, hearty, and packed with classic taco flavors. It combines tender shredded chicken, seasoned beans, corn, tortillas, and melted cheese for an easy family dinner that's perfect for busy weeknights or meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course: dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and shredded
  • 8 small flour tortillas cut into bite-sized pieces
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 10-ounce can diced tomatoes with green chiles, drained
  • 1 packet taco seasoning
  • ½ cup salsa
  • ½ cup sour cream
  • 2 cups shredded Mexican cheese blend divided
  • 2 green onions sliced
  • ¼ cup chopped fresh cilantro

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chiles, taco seasoning, salsa, sour cream, and 1 cup of the shredded cheese. Mix until well combined.
  3. Spread half of the tortilla pieces evenly in the prepared baking dish.
  4. Spoon the chicken mixture over the tortillas and spread into an even layer.
  5. Top with the remaining tortilla pieces and sprinkle with the remaining 1 cup of shredded cheese.
  6. Cover the dish with foil and bake for 20 minutes.
  7. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly.
  8. Let the casserole rest for 10 minutes.
  9. Garnish with the sliced green onions and fresh cilantro.
  10. Serve with your favorite taco toppings if desired.

Notes

  • Lightly toast the tortilla pieces for 5 minutes before assembling if you prefer a casserole with more texture and less softness after baking.
  • Drain the tomatoes well before mixing them into the filling to prevent excess liquid from making the casserole watery.
  • Rotisserie chicken is an excellent shortcut and works just as well as freshly cooked chicken in this recipe.
  • Let the casserole rest for 10 minutes before serving so it holds together better when sliced.
  • Leftovers reheat well in the oven at 350°F (175°C) for 15 to 20 minutes. Cover with foil to keep the casserole from drying out.