Chicken Taco Casserole Recipe

Chicken Taco Casserole Recipe | Easy & Cheesy Family Dinner

I just made this chicken taco casserole recipe, and honestly, it’s one of the most satisfying dinners I’ve cooked lately. After shredding the chicken and layering all the taco-inspired ingredients, I slid the dish into the oven—and the aroma that filled my kitchen was incredible. When I scooped into it, the crispy tostada base held up beautifully beneath all that creamy, cheesy goodness.

My family devoured it instantly and even asked me to make it again the next night. If you love tacos but want something warm, cozy, and shareable, this recipe is going to win you over. You can also enjoy similar cozy dinners like French Onion Soup Burgers Recipe for a flavorful twist.

Ingredients

Here’s everything you’ll need for this Chicken Taco Casserole, along with quick tips on why each ingredient works so well:

• 4 cups cooked, shredded chicken — rotisserie or leftover roasted chicken works great; shredding gives the best texture.
• 1 (4-ounce) can mild green chiles — adds gentle heat and flavor without overwhelming the casserole.
• 1 medium yellow onion, diced — brings sweetness and savory depth; fresh onions deliver better flavor than pre-chopped.
• 1 (15-ounce) can black beans, drained and rinsed — adds protein and texture; rinsing prevents excess liquid.
• 1 (14-ounce) can fire-roasted diced tomatoes — adds a smoky depth and enhances the filling.
• 1½ cups corn kernels — fresh or thawed frozen corn adds sweetness and a pop of texture.
• 12 (6-inch) corn tortillas — helps create layers that hold the casserole together.
• 8 crispy tostadas — makes a sturdy, crunchy base that prevents sogginess.
• 1 pound shredded Colby Jack cheese, divided — melts beautifully; freshly shredded cheese gives the best melt.
• 2 (1-ounce) packets taco seasoning, divided — seasons every layer thoroughly.
• 2 tablespoons olive oil — for sautéing the onions and boosting flavor.
• ½ teaspoon kosher salt — balances and enhances all the flavors.

Note: Serves approximately 8 people based on these ingredient amounts.

Variations

Make this chicken taco casserole fit your preferences with these simple ingredient swaps:

• Dairy-free: Use plant-based cheese and dairy-free sour cream alternatives.
• Spicy version: Add hot green chiles, jalapeños, cayenne, or chipotle powder.
• Lower sodium: Choose low-sodium taco seasoning or make your own mix.
• Protein alternatives: Replace chicken with ground turkey, shredded beef, or a plant-based meat substitute like Slow Cooker Mongolian Beef Recipe for a savory option.
• Crunchy upgrade: Swap tostadas with crushed tortilla chips for a fun, layered crunch.
• Healthier twist: Add bell peppers, zucchini, or spinach for extra veggies.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Equipment You Need

• Large skillet — for sautéing onions and warming green chiles.
• Mixing bowl — to combine the chicken, beans, corn, tomatoes, and seasoning.
• 9×13-inch baking dish — ideal size for even layering.
• Cheese grater — fresh cheese melts better and tastes richer.
• Oven mitts — essential for handling the hot baking dish safely.

How to Make Chicken Taco Casserole Recipe

Here’s how I made this flavorful casserole step by step.

1. Prepare the base

Sauté the diced onion in olive oil until it softens and becomes fragrant. Stir in the green chiles and let them warm up. This adds depth to your casserole from the very start.

2. Mix the filling

In a bowl, combine the shredded chicken, black beans, corn, tomatoes, and one packet of taco seasoning. Mix well to ensure every spoonful has balanced flavor and texture.

3. Layer the bottom

Place the crispy tostadas in an even layer at the bottom of your baking dish. They create a crunchy foundation that holds the casserole together.

4. Add the first layer

Spread half of the chicken mixture over the tostadas. Cover with 6 overlapping corn tortillas to create structure.

5. Repeat and top

Add the remaining chicken mixture, sprinkle the second taco seasoning packet, and layer the last 6 tortillas. Top with the full amount of shredded cheese.

6. Bake

Bake until the cheese is melted and golden, and the casserole is bubbling around the edges. Let it rest for a few minutes so the layers set.

7. Garnish and serve

Finish with fresh cilantro, sour cream, sliced jalapeños, or diced tomatoes. Serve warm and enjoy every layered bite.

Additional Tips for Making This Recipe Better

Here are some personal tips I learned after making this casserole:

• I prefer shredding the chicken by hand because it gives a softer, more even texture.
• I always rinse the black beans well to avoid extra liquid.
• I like covering the casserole with foil for the first 15 minutes to prevent the cheese from over-browning.
• Letting it rest before serving makes slicing much easier.
• I sometimes add a squeeze of lime before serving — it brightens the dish beautifully.

How to Serve Chicken Taco Casserole

Make this casserole shine on the table with these serving ideas:

• Serve in square portions to showcase the neat layers.
• Add toppings like sour cream, cilantro, pico de gallo, or sliced avocados.
• Serve lime wedges on the side for a fresh burst of acidity.
• Pair with tortilla chips, a simple green salad, or Mexican rice for a complete meal.

Nutritional Information

Here’s a rough estimate per serving:

• Calories: Around 591
• Protein: About 41 g
• Carbohydrates: About 43 g
• Fat: Around 29 g

Make Ahead and Storage

Refrigerating

Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. The flavors deepen overnight.

Freezing

Bake the casserole first, let it cool, then wrap it in foil or a freezer-safe container. It freezes well for up to 3 months.

Reheating

Thaw in the fridge overnight if frozen, then reheat in the oven at 350°F until hot. Individual slices reheat nicely in the microwave too.

Why You’ll Love This Recipe

Here’s why this recipe is worth adding to your weekly rotation:

• Effortless to make: Simple layering and baking make it beginner-friendly and quick.
• Perfect for families: Kids and adults love the taco flavors and cheesy goodness.
• Easy to customize: Works with many proteins, heat levels, and dietary preferences.
• Great for meal prep: Stores well and reheats beautifully, making it ideal for busy days.
• Comforting and flavorful: It’s like enjoying tacos in a warm, cheesy, cozy bake.

Ben Carraoli

Chicken Taco Casserole Recipe

I just made this chicken taco casserole, and honestly, it's one of the most satisfying dinners I’ve cooked lately. After shredding the chicken and layering all the taco-inspired ingredients, I slid the dish into the oven—and the aroma that filled my kitchen was incredible. When I scooped into it, the crispy tostada base held up beautifully beneath all that creamy, cheesy goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 4 cups cooked shredded chicken — rotisserie or leftover roasted chicken works great; shredding gives the best texture.
• 1 4-ounce can mild green chiles — adds gentle heat and flavor without overwhelming the casserole.
• 1 medium yellow onion diced — brings sweetness and savory depth; fresh onions deliver better flavor than pre-chopped.
• 1 15-ounce can black beans, drained and rinsed — adds protein and texture; rinsing prevents excess liquid.
• 1 14-ounce can fire-roasted diced tomatoes — adds a smoky depth and enhances the filling.
• 1½ cups corn kernels — fresh or thawed frozen corn adds sweetness and a pop of texture.
• 12 6-inch corn tortillas — helps create layers that hold the casserole together.
• 8 crispy tostadas — makes a sturdy crunchy base that prevents sogginess.
• 1 pound shredded Colby Jack cheese divided — melts beautifully; freshly shredded cheese gives the best melt.
• 2 1-ounce packets taco seasoning, divided — seasons every layer thoroughly.
• 2 tablespoons olive oil — for sautéing the onions and boosting flavor.
• ½ teaspoon kosher salt — balances and enhances all the flavors.

Method

 

1. Sauté the diced onion in olive oil until it softens and becomes fragrant. Stir in the green chiles and let them warm up. This adds depth to your casserole from the very start.
2. In a bowl, combine the shredded chicken, black beans, corn, tomatoes, and one packet of taco seasoning. Mix well to ensure every spoonful has balanced flavor and texture.
3. Place the crispy tostadas in an even layer at the bottom of your baking dish. They create a crunchy foundation that holds the casserole together.
4. Spread half of the chicken mixture over the tostadas. Cover with 6 overlapping corn tortillas to create structure.
5. Add the remaining chicken mixture, sprinkle the second taco seasoning packet, and layer the last 6 tortillas. Top with the full amount of shredded cheese.
6. Bake until the cheese is melted and golden, and the casserole is bubbling around the edges. Let it rest for a few minutes so the layers set.
7. Finish with fresh cilantro, sour cream, sliced jalapeños, or diced tomatoes. Serve warm and enjoy every layered bite.

Notes

I prefer shredding the chicken by hand because it gives a softer, more even texture.
I always rinse the black beans well to avoid extra liquid.
I like covering the casserole with foil for the first 15 minutes to prevent the cheese from over-browning.
Letting it rest before serving makes slicing much easier.
I sometimes add a squeeze of lime before serving — it brightens the dish beautifully.