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Protein Packed Chicken Taco Casserole - A Hearty, Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked, shredded chicken (rotisserie or poached)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (10-ounce) can diced tomatoes with green chiles (like Rotel), drained
  • 1 cup corn kernels (frozen and thawed or canned, drained)
  • 1 1/2 cups salsa (mild, medium, or hot)
  • 1/2 cup low-sodium chicken broth
  • 1 packet taco seasoning (or 2 1/2 tablespoons homemade)
  • 1 teaspoon ground cumin (optional, for extra depth)
  • 1 cup plain nonfat Greek yogurt
  • 1 (4-ounce) can diced green chiles, drained
  • 8–10 small corn tortillas (or whole wheat tortillas, cut to fit)
  • 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: sliced jalapeños, avocado, hot sauce, lime wedges

Method
 

  1. Prep the oven and pan. Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or coat with cooking spray.
  2. Sauté the veggies. Warm the olive oil in a large skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 5–6 minutes until softened, then stir in garlic and cook 30 seconds more.
  3. Build the filling. Add black beans, drained tomatoes with green chiles, corn, salsa, chicken broth, taco seasoning, and cumin. Stir, then fold in the shredded chicken. Simmer 3–4 minutes to thicken slightly. Taste and season with salt and pepper.
  4. Make the creamy layer. In a small bowl, mix Greek yogurt with the diced green chiles and a pinch of salt. This adds creaminess without heavy cream or canned soup.
  5. Layer the casserole. Spread a thin layer of the chicken mixture on the bottom of the dish. Arrange a single layer of tortillas to cover. Add half of the remaining chicken mixture, then dollop and spread half of the yogurt mixture. Sprinkle with one-third of the cheese.
  6. Repeat. Add another tortilla layer, the rest of the chicken mixture, the remaining yogurt mixture, and another third of the cheese. Top with a final tortilla layer and the remaining cheese to finish.
  7. Bake. Cover loosely with foil (tent so it doesn’t stick to the cheese) and bake 15 minutes. Remove foil and bake another 10–12 minutes until the cheese is melted and bubbling and the edges are slightly crisp.
  8. Rest and garnish. Let it rest 10 minutes before slicing so it sets. Top with chopped cilantro and any optional toppings. Serve with lime wedges for a bright finish.