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This gooey chicken taco bake takes your favorite taco tastes and turns them into a warm, filling casserole. Whenever my crew wants tacos but I need something simpler for feeding lots of people, this dish has become my trusty backup for those hectic weeknight meals.
I came up with this dish during a last-minute game get-together when I needed something filling that wouldn't tie me up in the kitchen all night. The scraped-clean dish and folks asking me how I made it told me this had to be added to our regular dinner lineup.
What You'll Need
- Cream of chicken soup: Makes a smooth foundation that nicely brings all elements together
- Chunky salsa: Delivers quick flavor and cuts down on prep work; pick whatever heat level you like
- Diced green chilies: Add gentle warmth that works for even picky eaters
- Sour cream: Gives a luxurious texture and cuts through the spiciness
- Chicken taco seasoning: Spreads real taco taste throughout the whole dish
- Shredded chicken: Try store-bought rotisserie chicken for amazing taste and time-saving
- Seasoned black beans: Pack in protein and substance, making this truly filling
- Crushed tortilla chips: Supply that essential crunch you'd get from taco shells
- Colby jack and Monterey jack cheeses: They melt wonderfully and stretch nicely when you serve
Cooking Method
- Get Your Dish Ready:
- Heat your oven to 375°F and coat your 9x13 baking dish with cooking spray, making sure you get all the edges so nothing sticks.
- Mix Up The Tasty Base:
- In a big bowl mix together cream of chicken soup, chunky salsa, green chilies, sour cream, and taco seasoning until it's totally smooth. Don't rush this part since it makes sure the flavors go all through the casserole.
- Add The Meaty Parts:
- Put your shredded chicken and black beans into the mixture and fold them in carefully but completely. The spices will wrap around every bit of chicken and bean, creating tasty bites throughout.
- Start The Stacking:
- Put half your chicken mix in an even layer on the bottom of your greased dish. Use a spatula to push it into the corners and make a flat base for your casserole.
- Make It Crunchy:
- Scatter 2½ cups of crushed tortilla chips evenly on top of the first layer. This middle chip layer gives you texture and that real corn taco taste we all love.
- Finish The Layers:
- Gently spread the rest of your chicken mix over the chips, trying not to mess up the chip layer too much. This creates different textures in your finished dish.
- Cover With Cheese And Chips:
- Sprinkle the whole thing with your shredded cheeses and leftover crushed chips. Using both cheese types gives you the best melt and flavor combo.
- Cook Until Done:
- Bake for 30 minutes until you see the cheese totally melted and bubbling with edges turning golden. The smell in your kitchen will have everyone asking when food's ready.
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Green chilies are truly the hidden gem in this dish. My grandma always put them in her Mexican-style cooking and showed me that their mild kick enhances all the other flavors without being too spicy. When my kids were little they'd pick them out until I started chopping them super tiny - now they want extra.
Prep Ahead Tricks
This dish works great for families on the go. You can get everything mixed and keep it in the fridge uncooked for up to 24 hours. Just add about 10 minutes to your cooking time if it's coming straight from the cold. For even more handiness, make single servings in smaller dishes for quick meals throughout your week.
Ways to Switch It Up
Adjust this casserole to match what your family likes. Swap in ground beef or turkey instead of chicken, or go meatless by using twice the beans. Corn adds nice color and sweetness, while chopped bell peppers bring extra nutrients and bite. If you enjoy spicy food, mix in some chopped jalapeños or a splash of hot sauce to the base mixture.
What to Serve With It
Put this casserole on the table with lots of fresh toppings so everyone can dress up their own portion. Set out bowls with diced avocado, fresh salsa, extra sour cream, shredded lettuce, and lime wedges. A basic side salad with lime dressing makes a perfect partner and brings freshness that balances the rich casserole.
How to Keep Leftovers
This dish stays tasty when stored right. Keep leftover portions in a sealed container in the fridge for up to 4 days. Warm up single servings in the microwave for 2 minutes or until hot. When reheating bigger portions, wrap them in foil and warm in a 350°F oven for about 20 minutes to keep the chips crunchy and stop the edges from drying out.
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Frequently Asked Questions
- → Is pre-shredded cheese okay to use?
You can use it, but shredding your own cheese is better since it melts more smoothly without the anti-caking additives.
- → Which salsa should I pick?
A thick, chunky salsa like PACE mild or another favorite brand gives great texture and flavor.
- → What can I swap for tortilla chips?
Crushed corn tortillas or nacho chips make great substitutes, though regular tortilla chips pair best.
- → How do I add more heat?
Use diced jalapeños, a spicier salsa, or hot taco seasonings to crank up the heat.
- → What else can I use for toppings?
Cilantro is always tasty, but green onions, avocado, or sour cream are awesome extras!