This Chicken Taco Casserole Recipe is everything you love about tacos, transformed into the ultimate comforting weeknight bake. Imagine layers of tender shredded chicken, zesty taco flavors, creamy cheese, and pops of color from black beans, corn, and RoTel tomatoes—all nestled between soft tortillas and finished with a bubbly, golden top. Whether you’re feeding a busy family, prepping for a potluck, or just craving a fun twist on taco night, this casserole is your answer to easy, flavorful, and totally crowd-pleasing dinners.
Ingredients You’ll Need
What I love most about the Chicken Taco Casserole Recipe is that it relies on everyday staples, but each ingredient adds something special to the final dish—flavor, texture, or that signature pop of color. Gather these simple ingredients and see just how magical basic pantry (and freezer) finds become!
- Cooked shredded chicken: Rotisserie chicken is a huge time saver here, offering a juicy base that soaks up all those taco flavors.
- Taco seasoning: For effortless seasoning—homemade or store-bought both bring bold, smoky flavors.
- RoTel diced tomatoes with green chilies: This can adds some heat, brightness, and color for a real flavor punch.
- Black beans: Rinsed and drained, they add fiber, heartiness, and a creamy bite.
- Frozen corn: No thawing needed! The little kernels add irresistible sweetness and texture.
- Onion: Sautéed onion builds a sweet, savory foundation that infuses every bite.
- Mexican blend cheese: Melty, stretchy cheese tops each layer and makes every forkful irresistible.
- Corn tortillas: These soak up flavor while keeping every layer cozy and cohesive; quarter them for even distribution.
- Sour cream: Adds creaminess and balances the spice from the taco seasoning.
- Salsa: Any favorite variety works here, adding tang and moisture to each bite.
- Olive oil: For sautéing the onion—use just enough to soften and release all that sweetness.
- Fresh cilantro: The final green flourish, adding a citrusy, herbal kick that brightens everything up.
How to Make Chicken Taco Casserole Recipe
Step 1: Sauté the Onion
Start by preheating your oven to 375°F (190°C). In a large skillet over medium heat, warm up the olive oil. Toss in your diced onion and let it sizzle for about 3 to 4 minutes. The goal is to get the onion soft and fragrant—it’s the first step in layering up that savory base flavor that makes the Chicken Taco Casserole Recipe so good.
Step 2: Combine the Filling
Once the onion is nice and soft, add the shredded chicken to the skillet along with the taco seasoning, RoTel tomatoes (with all those flavorful juices!), black beans, corn, sour cream, and salsa. Stir everything together and let it simmer for about 5 minutes. This lets all those delicious flavors mingle and blend, creating a filling that’s more than the sum of its parts.
Step 3: Layer the Casserole
Grease a 9×13-inch baking dish and scatter half the quartered corn tortillas evenly along the bottom. Spoon half the chicken mixture on top, then sprinkle with 1 cup of shredded cheese. Repeat—add the rest of the tortillas, followed by the remaining chicken mixture, and finish with the second cup of cheese. Each layer becomes softer, cheesier, and more flavorful as they bake together.
Step 4: Bake to Perfection
Cover the casserole dish tightly with foil and pop it in the oven for 20 minutes. This helps everything meld together and ensures gooey cheese throughout. Then, remove the foil and let it bake uncovered for another 10 minutes, just enough time to let the cheese on top get golden and bubbly. That crispy cheese layer is downright irresistible!
Step 5: Rest and Garnish
Allow the Chicken Taco Casserole Recipe to rest for about 5 minutes before slicing. This little pause helps the layers set so you get perfect, scoopable portions. Finish with a generous sprinkle of chopped cilantro for color and a fresh pop of flavor.
How to Serve Chicken Taco Casserole Recipe
Garnishes
The right toppings take this hearty casserole to the next level! Try a dollop of sour cream, sliced jalapeños for extra kick, or some diced avocado for creaminess. A squirt of lime juice and a shower of chopped cilantro deliver a fresh, zesty finish that cuts right through the rich layers.
Side Dishes
Serve your Chicken Taco Casserole Recipe with a side of fluffy cilantro-lime rice, classic refried beans, or a crisp green salad tossed with lime vinaigrette. These sides balance the warmth and bold flavors of the main event while rounding out your dinner spread beautifully.
Creative Ways to Present
For a fun party approach, try serving individual squares with colorful taco toppings in small bowls so everyone can customize their plate. Or, scoop the casserole into crunchy taco shells for a hybrid hand-held treat. It even works as a nacho topping—pile it over tortilla chips with extra cheese and pop it under the broiler!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken Taco Casserole Recipe keep really well in the fridge for up to 4 days. Simply cover your casserole dish tightly with foil or transfer portions into airtight containers. The flavors often develop even more overnight, so a next-day slice is just as delicious!
Freezing
You can absolutely freeze this casserole for stress-free dinners on busy nights. Let it cool completely, then either wrap the whole dish tightly or portion into individual freezer-safe containers. It’ll keep well for up to 2 months—just thaw overnight in the refrigerator before reheating.
Reheating
Reheat your leftovers in a 350°F oven, covered with foil, for about 20 to 25 minutes or until heated through. For individual servings, the microwave works great—just be sure to loosely cover and heat in 1-minute bursts, stirring as needed. If the casserole looks a little dry, add a splash of salsa or chicken broth before reheating.
FAQs
Can I make the Chicken Taco Casserole Recipe ahead of time?
Absolutely! You can assemble the casserole up to a day in advance and keep it covered in the fridge. When you’re ready to bake, just add a few extra minutes onto the bake time if it’s going into the oven cold.
Can I use flour tortillas or tortilla chips instead of corn tortillas?
Yes! Feel free to swap in flour tortillas for a softer texture, or go with sturdy tortilla chips for extra crunch. Both are delicious and add their own twist to the final dish.
What’s the best way to add more spice?
Spice things up by stirring chopped jalapeños, a dash of hot sauce, or spicy salsa into the filling. You can also sprinkle sliced jalapeños on top before baking for a punch of heat in each bite.
Is this Chicken Taco Casserole Recipe kid-friendly?
Definitely! The base recipe is mild enough for most kids, especially if you use mild taco seasoning and salsa. Skip the jalapeños and feel free to serve toppings on the side for picky eaters.
Can I make this casserole dairy-free?
You sure can! Substitute your favorite dairy-free cheese shreds and plant-based sour cream alternatives, and the Chicken Taco Casserole Recipe will still turn out hearty, flavorful, and totally satisfying.
Final Thoughts
I can’t recommend this Chicken Taco Casserole Recipe enough for busy weeknights, family gatherings, or any time you want a fun, low-effort twist on taco night. There’s just something irresistible about that cheesy, savory, flavor-packed bite, and the leftovers are just as crave-worthy. Give it a try soon—you might just find your new favorite casserole!
Print
Chicken Taco Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Taco Casserole is a flavorful and easy-to-make dish that’s perfect for a family dinner. Layers of tender chicken, black beans, corn, and cheese are baked with tortillas and savory seasonings for a delicious Mexican-inspired meal.
Ingredients
Chicken Taco Casserole Ingredients:
- 3 cups cooked shredded chicken
- 1 packet taco seasoning
- 1 can (10 ounces) RoTel diced tomatoes with green chilies, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 2 cups shredded Mexican blend cheese, divided
- 8 small corn tortillas, cut into quarters
- ½ cup sour cream
- ½ cup salsa
- 1 tablespoon olive oil
- Chopped cilantro for garnish
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C).
- Sauté onions: In a skillet, sauté diced onion in olive oil until softened.
- Add ingredients: Combine chicken, taco seasoning, RoTel, black beans, corn, sour cream, and salsa. Simmer for 5 minutes.
- Layer ingredients: In a baking dish, layer tortillas, chicken mixture, and cheese. Repeat layers.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes.
- Rest and garnish: Let it rest for 5 minutes before serving. Garnish with cilantro.
Notes
- You can substitute flour tortillas or tortilla chips.
- Enhance with jalapeños or hot sauce for extra spice.
- Serve with guacamole, rice, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4 g
- Sodium: 790 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
