Chicken Taco Casserole
Chicken taco casserole combines the savory flavors of seasoned chicken, melted cheese, and traditional taco fixings, all layered and baked to perfection for a comforting, easy-to-make family meal.
Servings: 8 people
Cost: $14
Equipment
Ingredients
- 3 cups cooked shredded chicken mixed with fajita seasoning
- 4 8” tortillas I used low carb to make the recipe keto
- 20 oz red enchilada sauce
- 12 oz can black beans rinsed and drained
- 2 cups shredded Mexican cheese blend
- ½ cup chopped yellow onion
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 jalapeno chopped, this is optional based on the spice
- ⅓ cup green onion copped, for garnish
Instructions
- Preheat the oven to 375ºF. Grease a 9x13” pan.
- Place two tortillas down on the greased pan. Add half the chicken, beans, onion, bell peppers, and jalapeno. Top with half the enchilada sauce and shredded cheese. Repeat this with the top layer.
- Cover with aluminum foil and bake for 15 minutes. Take foil off and bake for another five minutes.
- Top with green onions and enjoy!
Notes
When reheating I found that using an air fryer on 400ºF for about ten minutes gives the best taste!
Nutrition
Calories: 155kcal | Carbohydrates: 16g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 997mg | Potassium: 230mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1220IU | Vitamin C: 36mg | Calcium: 343mg | Iron: 1mg
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