Chicken Taco Casserole
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My Chicken Taco Casserole has all the best flavors of your favorite tacos, but in a hearty baked dish to feed the whole family! Once all your ingredients are prepped and ready, you can assemble and bake this casserole in under an hour. Serve with a variety of toppings and sides to make this meal your own!
Chicken Taco Casserole
Sure, tacos are easy to make and always a favorite around here, but sometimes I want a cheesy, comforting casserole that can be sliced and served.
That’s where this chicken tortilla casserole recipe comes in!
There are far fewer dishes to clean afterward, and I only need one container for leftovers — instead of a dozen for all of those toppings!
I like to mix the veggies and salsa right in with the shredded meat so there are fewer layers to make too.
Add a little cream cheese to make it creamy and some taco seasoning for a punch of flavor… my mouth is watering just thinking about it!
Not a huge fan of chicken? I have a Mexican lasagna recipe that’s pretty similar but made with ground beef and enchilada sauce.
Or if you love chicken but don’t want to turn on your oven, try this cheesy chicken enchilada skillet instead!
Ingredient Notes and Substitutions
- Chicken – You’ll need to cook and shred this ahead of time, enough for 3 cups. I usually use boneless breasts, but thigh meat would work too.
Or, use a rotisserie bird or some leftover cooked turkey! If I’ve made a big batch of shredded chicken in the crockpot, I’ll even defrost that from the freezer. - Black Beans – Feel free to swap in pinto beans if you prefer. Either way, be sure to drain and rinse them well!
- Canned Veggies – Drain a can of corn and use just the kernels, but keep the liquid with the diced tomatoes with green chiles.
For extra heat, you can substitute fire-roasted corn or combine fire-roasted diced tomatoes with a small can of green chiles (drain those). - Taco Seasoning & Salsa – Grab your favorites from the store, or make both of them yourself!
Be sure to use a restaurant-style or chunky salsa, not pico de gallo, since it’s getting mixed in with the chicken. - Cheese – Mix softened cream cheese into the chicken mixture, then use a shredded Mexican blend for the layers.
Cheddar, Monterey Jack, or a mixture of both are great substitutes for the blend. - Tortillas – I prefer corn tortillas for this chicken taco casserole recipe. They have a more authentic flavor and don’t get as soggy.
That said, you can use flour tortillas if you prefer, or even tortilla chips in a pinch!
Tips and Tricks to Make a Perfect Chicken Tortilla Casserole
- Don’t over-shred your chicken.
Start with larger shreds since they’ll break down a bit more as you mix in the other ingredients.
If you start with the meat fully shredded, it’ll be thin and stringy by the time you start assembling your chicken tortilla casserole.
And that means those layers will likely dry out or be a bit tough.
- Cut tortillas into quarters.
Those points can go right into the corners of your baking dish and then you can rotate them in any direction you need to get them to overlap.
Not only does this prevent the different layers of your chicken taco bake from seeping into each other, but it provides necessary structure so it doesn’t fall apart when sliced and served.
- Have all your ingredients prepped and measured.
It makes the assembling process go so much smoother when you can just grab what you need in the order you need it.
And you if don’t want to keep checking the recipe, line up your prep bowls in the right order so you can just work through each, assembly-line style!
- Let the chicken taco casserole cool before serving.
I know, it’ll be tempting to dig right in, but let the dish sit for 5-10 minutes first.
This allows it to cool to safe eating temperatures and also helps it set so it’s easier to slice!
Prep Ahead
- Cook and shred chicken
- Soften cream cheese
- Cut tortillas and chop cilantro
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for all kinds of casseroles.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
Serving Suggestions
Chicken taco casserole goes with all your favorite Mexican side dishes — refried or pinto beans, red rice, chips and salsa, and even elote!
I also like to have toppings available so everyone can make their slice of this chicken taco bake their own.
Popular choices include sour cream, guacamole, sliced jalapenos, black olives, and diced tomatoes.
Storing and Reheating Chicken Taco Bake
Transfer any leftovers to an airtight container once cooled. Store in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Reheat chicken tortilla casserole in the oven for 15-20 minutes at 350°F. If frozen, thaw in the refrigerator overnight first.
You can also warm individual portions in the microwave if you’d like!
Chicken Taco Casserole Recipe FAQ
The easiest (and quickest) method is with your stand mixer! Fit it with the paddle attachment, toss in cooked, whole chicken breasts, and turn it on. You’ll have perfect shreds in under a minute.
If you don’t have a stand mixer, or just don’t want one more dish to wash, you can use two forks. Insert them into the meat near each other and pull them apart. Continue until all the larger pieces are broken down into smaller shreds.
Sure! Try diced bell peppers, zucchini, or even spinach to add extra flavor and nutrition.
That all depends on your choice of salsa and taco seasoning! Use mild for both to keep the heat at a minimum, or mix and match medium and hot versions depending on how spicy you like it.
You could also add extra diced chiles or some chopped jalapenos to crank up the heat. Or, mix some cayenne pepper or hot sauce into the chicken mixture.
Yes, you can assemble the casserole up until the baking step, then cover and refrigerate it for up to 24 hours.
When you’re ready to bake, let it warm on the counter while you preheat the oven — about 30 minutes is great to remove the chill. Then, bake as directed!
Enjoy!
With love, from our simple kitchen to yours.
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Chicken Taco Casserole
Equipment
Ingredients
- 3 cups cooked, shredded chicken
- 15.25 ounce can corn, drained
- 15 ounce can black beans, drained and rinsed
- 10 ounce can diced tomatoes with green chiles, undrained
- 8 ounce package cream cheese, softened
- 1 ounce packet taco seasoning mix
- 1 1/2 cups salsa
- 1/4 cup chopped fresh cilantro
- 12 6-inch corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese, divided
Optional toppings:
- sour cream
- sliced jalapenos
- tomatoes
- additional cilantro
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
- In a large bowl, mix together the shredded chicken, corn, black beans, diced tomatoes with green chiles, cream cheese, taco seasoning mix, salsa, and chopped cilantro until well combined.
- Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
- Arrange a layer of tortilla quarters over the chicken mixture, overlapping slightly to cover the entire surface.
- Spread half of the remaining chicken mixture evenly over the tortilla layer.
- Sprinkle 1 cup of the shredded Mexican blend cheese over the chicken mixture.
- Repeat layering with the remaining tortilla quarters, chicken mixture, and shredded cheese.
- Bake for 30-35 minutes, or until the casserole is hot and bubbly, and the cheese is melted and lightly golden brown.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Serve the casserole hot, garnished with your choice of optional toppings, such as sour cream, sliced jalapenos, tomatoes, or additional cilantro.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2024
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