Chicken Taco Casserole
Servings: 8 servings
Calories: 401cal
Equipment
Ingredients
- 1 ½ cups sour cream
- 1 cup red salsa
- 1 ounce packet of taco seasoning
- 4 cups shredded chicken breast about 1 1/2 pounds of chicken breast
- 14.5 ounces black beans drained and rinsed
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 yellow bell pepper chopped
- 1 small onion chopped
- 2 cups shredded Mexican cheese divided
Instructions
- Preheat oven to 350F, and lightly grease a 9x13 casserole dish.
- In a medium mixing bowl, mix the sour cream, salsa, and taco seasoning. Set aside.
- In a large mixing bowl, combine the shredded chicken, black beans, peppers, onion, and half of the cheese. Add the sour cream/salsa mixture to the bowl and mix well.
- Place the mixture into the prepared casserole dish and bake, covered, for 30 minutes. Remove the foil, add the remaining cheese, then bake until melted.
- Serve warm and top with shredded lettuce, diced tomatoes, cilantro, and crushed tortilla chips!
Notes
- You will need about 1 1/2 - 2 pounds of chicken breast to yield 4 cups shredded. You can always swap the chicken breast with chicken thighs if that's what you prefer. Rotisserie chicken is perfectly fine as well in this recipe, but do note that they typically come preseasoned and might alter the flavor slightly.
- You can cube the chicken instead of shredding it, both ways are delicious.
- Sour cream lends moisture and richness to the dish. You can substitute with plain Greek yogurt or nonfat sour cream to keep it lighter.
- Store-bought salsa keeps this recipe nice and easy, but you're welcome to make homemade restaurant style salsa in its place
Nutrition
Serving: 1serving | Calories: 401cal | Carbohydrates: 22g | Protein: 31g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 737mg | Potassium: 606mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1524IU | Vitamin C: 62mg | Calcium: 266mg | Iron: 3mg
