Chicken Taco Casserole: The Ultimate Easy Weeknight Dinner
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet taco seasoning (about 1 ounce)
- 1 cup chicken broth
- 1 can diced tomatoes and green chilies (10 oz), undrained
- 1 can black beans (15 oz), rinsed and drained
- 1 can corn (15 oz), drained
- 1 cup cooked rice (white or brown)
- 1 package cream cheese (8 oz), softened
- 1/2 cup sour cream
- 1/2 cup milk
- 1 can enchilada sauce (10 oz)
- 10–12 corn tortillas, cut into wedges
- 2 cups shredded cheddar cheese
- Preparation Instructions:
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for about 3-4 minutes per side until browned.
- Sprinkle taco seasoning over the chicken and add chicken broth along with the diced tomatoes. Simmer on low heat for 15-20 minutes until chicken is cooked through.
- Shred the cooked chicken using two forks and mix it back into the skillet with black beans and corn.
- In a bowl, combine softened cream cheese, sour cream, and milk until smooth.
- Preheat oven to 350°F (175°C). Grease a baking dish and layer enchilada sauce on the bottom followed by tortilla wedges.
- Add half of the chicken mixture on top of the tortillas followed by half of the creamy mixture; repeat layers.
- Top with shredded cheddar cheese and bake for 25-30 minutes until bubbly.
- Allow to rest for about 5-10 minutes before serving with optional toppings.
- Helpful Notes:
Nutrition
- Serving Size: 1/8 of casserole (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 90mg