This Chicken Taco Casserole has just 7 ingredients, 7 steps, and is ready in 30 minutes! Boneless shredded chicken breasts are combined with tomatoes, taco seasoning, crunchy tortilla chips, and cheese. Optional add-ins are black beans and corn for a Tex-Mex flavor combo.
Why I love this recipe
This is a very easy recipe to prepare and the entire family will love it. It goes great with a side of refried beans and Spanish rice or Mexican rice.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Chicken Mexican Casserole
- Pro Tips
- You may also enjoy
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Substitutions
Doritos can be used instead of plain tortilla chips (nacho cheese or cool ranch)
Use ground beef, ground chicken, or ground turkey seasoned with taco seasoning instead of the shredded chicken.
Try adding additional toppings such as diced green onions, black olives, red bell pepper, diced tomatoes, Pico de Gallo, or any of your favorite taco fixings.
Switch up the cheese with cheddar cheese, Monterey Jack cheese, or your favorite type of cheese.
How to make Chicken Mexican Casserole
Step 1 – Preheat the oven to 350 degrees. Spray an 8×8 inch casserole dish with nonstick cooking spray, and set aside.
Step 2 – In a large bowl, combine the shredded chicken, Rotel tomatoes, taco seasoning, and half of the cheese, and stir until combined. If using the black beans and corn, stir them in now.
Step 3 – Spread half the crushed tortilla chips in the bottom of the casserole dish.
Step 4 – Top with the chicken mixture. Spread evenly.
Step 5 – Add the remaining chips and top with the remaining cheese.
Step 6 – Bake for 20-25 minutes until hot and bubbly.
Step 7 – Top the casserole with lettuce and sour cream. Serve immediately.
Pro Tips
Store leftovers in the fridge in an airtight container for 4-5 days.
You may also enjoy
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- 5 Ingredient White Queso Dip
- Mexican Street Corn Chicken Bowl
Chicken Taco Casserole Recipe
Equipment
- 8×8 inch Casserole Dish
- 3-Piece Mixing Bowl Set
Ingredients
- 1 pound shredded cooked chicken (or shredded rotisserie chicken)
- 10 ounces canned Rotel diced tomatoes with green chiles
- 1 ounce packet of taco seasoning mix (or chicken taco seasoning)
- 2 cups Colby Jack cheese (shredded)
- 3 cups tortilla chips (crushed)
- 1 cup lettuce (shredded )
- ⅛ cup sour cream
Optional
- 5 ounces black beans (drained and rinsed)
- 5 ounces whole kernel corn (drained)
Instructions
- Preheat the oven to 350 degrees. Spray an 8×8 inch casserole dish with nonstick cooking spray, and set aside.
- In a large bowl, combine the shredded chicken, Rotel tomatoes, taco seasoning, and half of the cheese, and stir until combined. If using the black beans and corn, stir them in now.
- Spread half the crushed tortilla chips in the bottom of the casserole dish.
- Top with the chicken mixture. Spread evenly.
- Add the remaining chips and top with the remaining cheese.
- Bake for 20-25 minutes until hot and bubbly.
- Top the casserole with lettuce and sour cream. Serve immediately.
Notes
- Doritos can be used instead of plain tortilla chips (nacho cheese or cool ranch)
- Use ground beef, ground chicken, or ground turkey seasoned with taco seasoning instead of the shredded chicken.
- Store leftovers in the fridge in an airtight container for 4-5 days.
Nutrition
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!