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The Next Time It's Taco Night, Try This Easy Chicken Taco Casserole Instead

2011-10-04
The Next Time It's Taco Night, Try This Easy Chicken Taco Casserole Instead
Prep Time:
25 mins
Bake Time:
30 mins
Stand Time:
5 mins
Total Time:
1 hr
Servings:
6

If you're like the rest of us, you have a designated taco night every week—and no, it doesn't have to be a Tuesday. Most households have one weeknight dinner set aside when tacos are on the menu for good reason: even the pickiest of eaters love them and tacos are usually easy to make. Yet, sometimes even the surest of routines can use a refresh. The next time you go to whip up your same ol' tacos, it's worth giving this Chicken Taco Casserole recipe a try.

How to Make Chicken Taco Casserole

  1. Sizzle the chili-rubbed chicken strips (chicken for stir-frying) with the garlic and the veggies in a large skillet until the chicken is no longer pink and the veggies are tender.
  2. Spoon some of the salsa into the bottom of a 2-quart square or rectangular baking dish, then layer some of the torn corn tortillas, chicken, veggies, more salsa, and cheese. Repeat layers.
  3. Bake the casserole, covered, for 30 minutes. Top with cheese, let stand until melted.
  4. If you like, top the Chicken Taco Casserole with any or all of the extra's we love on a regular taco: tortilla chips, cherry tomatoes, sour cream, shredded lettuce, black olives.

Ingredients

  • Nonstick cooking spray

  • 12 ounce chicken breast strips for stir-frying

  • 2 cloves garlic, minced

  • 1 teaspoon chili powder

  • 2 teaspoon canola oil

  • 1 medium onion, halved and thinly sliced

  • ¾ cup chopped red or green sweet pepper (1 medium)

  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

  • 1 ½ cup purchased salsa

  • 4 (6 inch) corn tortillas, coarsely torn

  • 3 ounce reduced-fat Monterey Jack cheese, shredded (3/4 cup)

  • ½ cup cherry tomatoes, quartered or chopped (optional)

  • ½ of an avocado, halved, seeded, peeled, and chopped (optional)

  • Tortilla chips, corn chips, or broken taco shells (optional)

Directions

  1. Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside.

  2. Add canola oil to skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

  3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa in the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

  4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or corn chips.

What should I serve with a Mexican casserole?

Any side dish you might serve with a taco will be delicious with this casserole. Our top picks include a simple Mexican rice, Tortilla Soup, a Fresh Green Salad, or Spiced Black Beans.

Nutrition Facts (per serving)

196 Calories
6g Fat
15g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 196
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 43mg 14%
Sodium 544mg 24%
Total Carbohydrate 15g 5%
Total Sugars 4g
Protein 20g 40%
Vitamin C 39mg 43%
Calcium 171.6mg 13%
Iron 1.1mg 6%
Potassium 251mg 5%
Folate, total 76.6mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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