American•comfort

Chicken Taco Casserole

This chicken taco casserole is layered with veggies, chicken, cheese and crispy tortilla chips and baked to perfection then topped with fresh tomatoes, crisp iceberg lettuce and creamy avocado.

Prep time: 23 min

Cook time: 53 min

Yield: 8 servings

Difficulty: HARD

Ingredients

Quantities are shown as originally provided.

4 cups shredded cooked chicken breast
2 cups chopped green bell peppers
2 cups shredded Mexican cheese blend, divided
1 (15 ounce) can no-salt-added black beans, rinsed
1.5 cups fresh or thawed frozen corn kernels
0.75 cup finely chopped red onion, divided
4 ounces reduced-fat cream cheese, softened
0.5 cup reduced-fat plain strained (Greek-style) yogurt
0.5 cup medium salsa
3 tablespoons lime juice
1.5 tablespoons reduced-sodium taco seasoning mix
1 teaspoon salt
1.5 cups crushed unsalted tortilla chips, divided
2 tablespoons thinly sliced jalapeño pepper, seeded if desired
1 cup shredded iceberg lettuce
0.66 cup chopped avocado
0.5 cup chopped plum tomato
2 tablespoons chopped fresh cilantro

Instructions

1
Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
2
Add chicken, bell peppers, 1/2 cup shredded Mexican-style cheese blend, black beans, corn, 1/2 cup red onion, cream cheese, yogurt, salsa, lime juice, taco seasoning and salt to the prepared baking dish; fold and stir until thoroughly combined. Cover tightly with foil; bake until bubbling, about 30 minutes.
3
Remove from the oven; remove the foil. Sprinkle the casserole with 1 cup each of the cheese blend and crumbled tortilla chips. Top with the remaining 1/2 cup cheese blend and sliced jalapeños. Bake until the cheese is melted and golden brown, about 10 minutes.
4
Top with shredded lettuce, the remaining 1/2 cup crumbled chips and 1/4 cup red onion, avocado, tomato and cilantro. Serve immediately. Additional reporting by Carrie Myers and Jan Valdez

Ingredients

Instructions

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