Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (such as Rotel), undrained
- 1 packet taco seasoning
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 12 corn tortillas
Instructions
- Heat a large skillet over medium heat. Add chopped onion and bell pepper; cook until softened, about 5-7 minutes.
- Mix in the cooked and shredded chicken, stirring to distribute evenly.
- In a mixing bowl, combine black beans, corn, diced tomatoes, and taco seasoning. Mix well.
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer a third of the corn tortillas in the dish, then half of the chicken mixture, and sprinkle with a third of the cheddar cheese. Repeat the layers, finishing with tortillas and remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Experiment with cheese varieties for different flavors, such as Monterey Jack or spicy pepper jack.
- Adjust taco seasoning for preferred spice level; add cayenne pepper for more heat.
- Assemble the casserole ahead of time and refrigerate overnight for a convenient meal.
- Flour tortillas can be used instead of corn tortillas, or substitute with tortilla chips.
- Add vegetables like zucchini or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg