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Chicken Taco Casserole Recipe
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.
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Prep Time 15 minutes
Cook Time 40 minutes
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.