Chicken Taco Casserole

Think of this as backwards nachos - tons of toppings with just a sprinkle of tortilla chips - and the best part, it takes 10 minutes to throw together.

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  • Servings: 4 to 6

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  • 4 cups shredded cooked chicken, from a rotisserie chicken
  • 2 (14-to 15-ounce) cans black beans
  • 1/2 cup pickled jalapeños
  • 1 (12 ounce) jar salsa
  • 8 ounces shredded Mexican cheese
  • A handful of tortilla chips

How to make this recipe

  1. Preheat the oven to 350°F.

  2. In a 3-quart baking dish, toss together the chicken, beans with their liquid, and jalapeños. Top with a layer of the salsa, then sprinkle evenly with the cheese. Crumble the tortilla chips evenly over the cheese. Bake the casserole until the filling is bubbling, about 30 minutes. Serve with sour cream.

Contributed By Photo © Evi Abeler Published January 2014

1044844 recipes/chicken-taco-casserole 2015-11-23T16:20:05+00:00 Ian Knauer casseroles-and-gratins|southwestern-tex-mex|weeknight-dinner|fast|basic-easy|web-exclusive january-2014 recipes,chicken-taco-casserole 1044844

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