Discover the ultimate comfort food with our Healthy Chicken Taco Casserole! This delightful dish combines the vibrant flavors of taco night with the ease of a casserole, making it a perfect choice for busy weeknights or family gatherings. Packed with wholesome ingredients and bursting with taste, this recipe is a must-try for anyone seeking a nutritious yet indulgent meal.
My husband and little family can’t get enough of this Healthy Chicken Taco Casserole! It all started when I was looking for a dish that combined our love for tacos with something easy to prepare ahead of time. The first time I made it, the kitchen was filled with mouthwatering aromas, and the bubbling cheese on top had everyone impatiently waiting for dinner. Now, it’s a staple in our household. Every time I serve it, there are always happy faces and requests for seconds. This casserole has turned our ordinary weeknights into festive taco nights, bringing us closer together with every delicious bite.
Why This Healthy Chicken Taco Casserole?
- Nutrient-Rich Ingredients: Whole wheat tortillas, lean chicken, and fresh vegetables make this a wholesome dish.
- Flavor Explosion: The combination of taco seasoning, enchilada sauce, and Mexican blend cheese ensures every bite is packed with flavor.
- Easy Preparation: Perfect for busy nights, this casserole comes together quickly and bakes to perfection in under 30 minutes.
- Family Favorite: Loved by kids and adults alike, this dish is a guaranteed crowd-pleaser.
Ingredients:
- 1 tablespoon olive oil (14g)
- 1 garlic clove, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 15 ounces (425g) black beans, canned, drained, and rinsed
- 1 tablespoon taco seasoning (8g)
- 4 whole wheat tortillas (8″ / 20cm)
- 2 cups (300g) cooked chicken, shredded
- 2 cups (200g) low-fat Mexican blend cheese, shredded
- 1 cup (240ml) enchilada sauce
- 1/4 cup (25g) green onion, chopped
Directions:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch (23x33cm) baking dish.
- In a skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the diced onion and bell peppers to the skillet. Cook for approximately 5 minutes, or until they soften.
- Stir in the drained and rinsed black beans and taco seasoning, mixing well to combine. Remove from heat.
- Place 2 tortillas on the bottom of the greased baking dish. Spread half of the bean mixture evenly over the tortillas, followed by half of the shredded chicken, half of the enchilada sauce, and half of the shredded cheese.
- Add another layer of 2 tortillas on top and repeat the layering process, ending with a thick layer of shredded cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and golden brown.
- Allow the casserole to cool slightly before topping with chopped green onions. Serve and enjoy!
Notes:
- Substitutions: Feel free to use any type of bell pepper or add extra veggies like corn or zucchini.
- Cooking Tips: For a spicier kick, add some diced jalapeños or a splash of hot sauce to the bean mixture.
- Nutritional Info: This casserole is a great source of protein and fiber, making it a balanced meal option.
