This cheesy chicken taco casserole is a quick, flavorful dinner perfect for busy weeknights. Packed with seasoned chicken and gooey cheese, it’s a family favorite everyone will love!
0.85ouncechicken taco seasoningI used Old El Paso brand
3cupsshredded white meat chicken
15ouncesseasoned black beansdrained (I used Bush’s brand)
3cupscrushed tortilla chips
2½cupsColby jack cheeseshredded
1cupMonterey jack cheeseshredded
Optional garnish
fresh cilantrochopped
Instructions
Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray.
In a large mixing bowl, stir together the cream of chicken soup, chunky-style salsa, diced green chilies, sour cream, and chicken taco seasoning.
Add the shredded chicken and seasoned black beans to the bowl. Stir together to incorporate all the ingredients fully.
Layer half the chicken taco filling into the bottom of the prepared pan and spread it into an even layer.
Sprinkle 2½ cups of the crushed tortilla chips evenly over the first layer of chicken taco filling.
Spread the remaining chicken taco filling over the top of the crushed tortilla chips.
Top the entire casserole with the shredded Colby jack, Monterey jack cheese, and the remaining ½ cup of crushed tortilla chips.
Bake for 30 minutes or until the cheese is bubbly.
Top the chicken taco casserole with a sprinkle of chopped fresh cilantro.
Notes
Freshly shredded cheese is the best choice for this dish. Pre-shredded cheese tends to have a preservative coating that prevents it from melting quite as well.
Put the tortilla chips in a Ziploc gallon bag and crush with your hands or a rolling pin.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.