Ah, the chaos of weeknights—when time feels like it’s slipping through your fingers and takeout menus become your best friend. But wait, there’s hope!
Picture this: a warm, cheesy chicken taco casserole that practically makes itself while you sort through the day’s whirlwind.
It’s like wrapping yourself in a cozy blanket of flavors, perfect for those days when you need a comforting hug from your dinner plate.
Steps
- Preheat the oven to 400?F.
- In a large bowl, combine the shredded chicken with green chiles, one packet of taco seasoning, and a third of the shredded cheese. Set this mixture aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion, season with salt, and the second taco seasoning packet. Cook until the onions soften, approximately 4 to 5 minutes. Stir in corn, black beans, and fire-roasted tomatoes, cooking for a few more minutes until everything is well combined. Remove from heat and mix in a third of the remaining cheese.
- Lightly coat a 9×13-inch baking dish with nonstick spray. Arrange 8 overlapping tostada shells on the bottom. Spread the chicken mixture on top of the tostadas, followed by a layer of 6 corn tortillas.
- Add the vegetable mixture over the tortillas, then cover with the remaining 6 corn tortillas, tearing them as needed for full coverage. Sprinkle the rest of the cheese over the top.
- Bake the casserole, uncovered, for 30 minutes until it bubbles and the top becomes crispy. Allow it to cool for 5 minutes, then slice and serve with sour cream and cilantro for garnish.
- Store any leftovers in the refrigerator for up to 5 days or wrap tightly and freeze for up to 3 months.
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Ingredients
- 4 cups shredded chicken
- 1 (4-ounce) can mild green chiles
- 2 (1-ounce) packets taco seasoning, divided
- 1 pound shredded Colby Jack cheese, divided
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1/2 teaspoon kosher salt
- 1 1/2 cups corn kernels (frozen is fine, no need to thaw)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can fire-roasted diced tomatoes
- 12 (6-inch) corn tortillas
- 8 crispy tostadas
- Sour cream, for serving
- Chopped cilantro, for serving
Nutritional Values
Calories: 4728 | Total Fat: 232g | Saturated Fat: 112g | Cholesterol: 856mg | Sodium: 10208mg | Total Carbohydrates: 344g | Dietary Fiber: 80g | Total Sugars: 40g | Protein: 328g | Vitamin C: 344mg | Calcium: 3912mg | Iron: 32mg | Potassium: 6360mg
FAQ
- What type of chicken is best for the taco casserole?
- You can use leftover chicken, shred a rotisserie chicken, or cook some fresh chicken. Poaching chicken in simmering water with dried chiles and salt is an easy method.
- How can I prevent a soggy-bottomed casserole?
- To avoid a soggy bottom, line the bottom of the dish with crispy corn tostadas. These create a firm base, ensuring clean pieces when serving.
- Can I make substitutions in this casserole recipe?
- Yes, you can swap the chicken for ground beef or crumbled tofu. To make it spicier, use hot taco seasoning and more green chiles. You can also add vegetables like bell peppers, zucchini, or mushrooms.
- What should I do if I want a smaller portion?
- You can halve the recipe and use an 8×8-inch baking dish. Alternatively, make the full recipe and divide it between two 8×8-inch dishes, freezing one for later use.
- How should leftovers be stored?
- Leftovers can be refrigerated for up to 5 days. To freeze, wrap the casserole tightly in plastic wrap and keep it in the freezer for up to three months.
Tips
- Prevent Soggy Bottoms: To ensure your casserole has a firm base and does not stick to the dish, line the bottom with crispy corn tostadas. Overlap them slightly for the best results, which will also make serving cleaner and easier.
- Versatile Protein Options: Feel free to switch up the protein in the recipe. You can use leftover chicken, rotisserie chicken, or even opt for ground beef or crumbled tofu as alternatives. This flexibility allows you to cater to different dietary preferences.
- Customize the Spice Level: If you enjoy spicier dishes, enhance the heat by using a hot taco seasoning and doubling the amount of green chiles. Additionally, serving the casserole with hot sauce on the side can cater to different spice tolerances.
- Plan for Leftovers: This dish yields a large casserole, so consider halving the recipe if you need a smaller portion, or prepare the full amount and freeze half for later. Simply wrap the cooled casserole tightly in plastic wrap, and it will keep in the freezer for up to three months.
Equipment
- 9×13-inch Baking Dish – Essential for assembling and baking the casserole.
- Large Skillet – Needed for cooking the vegetable filling.
- Nonstick Spray – Useful for preparing the baking dish.
- Large Mixing Bowl – For mixing the chicken filling.
- Spatula – For serving the casserole.
