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Chicken Taco Casserole

A cheesy, flavorful Mexican-inspired casserole loaded with seasoned chicken, beans, corn, and melted cheese—perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups shredded cooked chicken
  • 1 can (10 oz) red enchilada sauce
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn kernels drained
  • 1 packet (1 oz) taco seasoning
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup sour cream
  • 0.25 cup diced onions
Toppings
  • 2 tbsp chopped fresh cilantro
  • 1 jalapeño sliced
  • salt and pepper to taste

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Aluminum foil
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the shredded chicken, half of the enchilada sauce, black beans, corn, taco seasoning, diced onions, and half of the sour cream, mixing until everything is well incorporated.
  3. Spread the chicken mixture evenly into the prepared baking dish, pressing down gently to create an even layer.
  4. Pour the remaining enchilada sauce over the chicken mixture, using a spoon to spread it evenly across the surface.
  5. Sprinkle the cheddar cheese and Monterey Jack cheese over the top, covering the entire surface generously.
  6. Cover the baking dish with aluminum foil and bake for 25 minutes to allow the flavors to meld together.
  7. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is golden brown and bubbly around the edges.
  8. Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow it to set properly.
  9. Top with remaining sour cream, fresh jalapeño slices, and chopped cilantro just before serving.
  10. Slice into squares and serve hot with your favorite toppings and sides.

Notes

Use rotisserie chicken for a quick shortcut. Adjust spice level by choosing mild or hot enchilada sauce. Make ahead and refrigerate up to 24 hours before baking—add 10-15 minutes to baking time if starting cold. Freezes well for up to 3 months when wrapped tightly.