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Mexican-Style Chicken Taco Casserole

All the flavors you love in a chicken taco come together in this handy Mexican-style chicken taco casserole.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: American, Mexican Inspired
Calories: 508
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • nonstick cooking spray
  • 0.5 cup water
  • 1 cube chicken bouillon
  • 1 cup milk
  • 1.5 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups shredded Cheddar cheese, divided
  • 2 cups chopped cooked chicken
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15.25 ounce can whole kernel corn, drained
  • 1 10 ounce can diced tomatoes and green chiles (such as RO*TEL®, drained
  • 1.5 cups coarsely crumbled tortilla chips
  • 1 cup finely chopped tomatoes, drained
  • 3 tablespoons sour cream

Method
 

  1. Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C) and spray an 11×7-inch baking dish with cooking spray.
  3. Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
  4. Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
  5. Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
  6. Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
  7. Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.

Nutrition

Calories: 508kcalCarbohydrates: 43gProtein: 33gFat: 24gSaturated Fat: 13gCholesterol: 89mgSodium: 1258mgFiber: 9gSugar: 6g

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