CHICKEN TACO CASSEROLE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Taco Casserole image

Make and share this Chicken Taco Casserole recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

nonstick cooking spray
12 ounces chicken breasts, strips for stir-frying
2 garlic cloves, minced
1 teaspoon chili powder
2 teaspoons canola oil
1 medium onion, halved and thinly sliced
3/4 cup chopped red bell peppers (1 medium) or 3/4 cup green bell pepper (1 medium)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups salsa
24 inches corn tortillas, coarsely torn
3 ounces reduced-fat monterey jack cheese, shredded (3/4 cup)
1/2 cup cherry tomatoes, quartered (optional)
1/2 avocado, halved, seeded, peeled, and chopped (optional)
corn chips, baked tortilla chips (optional) or broken taco shell (optional)

Steps:

  • Preheat oven to 350 degrees 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 217.3, Fat 8.7, SaturatedFat 2.4, Cholesterol 39.3, Sodium 562.4, Carbohydrate 16.9, Fiber 4.3, Sugar 4.1, Protein 19.4

Kimberly Madera
[email protected]

This casserole was a bit bland for my taste. I think it could have used more seasoning. I also found the tortilla chips to be a bit soggy.


Cusp CSO
[email protected]

This casserole is easy to make and tastes great! I love that I can use leftover chicken, and it's a great way to get my kids to eat their vegetables. I will definitely be making this again.


Helen Giles
[email protected]

I tried this recipe last night and it was delicious! The chicken was so tender and flavorful, and the sauce was creamy and cheesy. I will definitely be making this again.


Muskanpreet Bhagtana
[email protected]

This casserole was a huge success at my potluck! It was gone in minutes. Everyone loved the creamy sauce and the crispy tortilla chips on top. I'll definitely be making this again.


GODFREY MKOBA
[email protected]

This chicken taco casserole is a family favorite! It's easy to make and always a hit. I love that I can use leftover chicken, and it's a great way to sneak in some veggies. I usually add a can of corn and a can of black beans. It's also really versat