Learn how to make this delicious chicken taco casserole with crispy fried tortilla strips, corn, black beans, and tomatoes in a creamy, cheesy base, topped with avocado and chopped fresh cilantro.
This is a fun and delicious meal. It is one that my family goes nuts over. You can’t go wrong with a classic like this!
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken cutlets: Boneless, skinless chicken breasts pounded to ¼- ½ inch thick, or split thick chicken breasts in half lengthwise.
- Taco seasoning: Use your favorite store-bought or homemade seasoning.
- Oil: You can use any neutral oil for frying, such as canola, vegetable, or peanut oil.
- Corn: Frozen or fresh corn.
- Rotel tomatoes: Rotel sells fire-roasted tomatoes with green chiles. You can use them, regular, mild, or hot Rotel tomatoes.
- Sour cream: Full-fat is best for flavor and texture.
- Mexican blend cheese: I use a blend of Monterey Jack, cheddar, queso quesadilla, and asadero cheese. It is the Mexican-style cheese blend from Costco.
How To Make Chicken Taco Casserole
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Sprinkle the taco seasoning over both sides of the chicken cutlets.
- Cook the chicken in a little oil until browned and cooked through. Plate the chicken
- Fry the tortilla strips and plate them.
- Cook the onion and garlic.
- Dice the chicken. In a large bowl, combine the chicken, onion mixture, corn, black beans, Rotel tomatoes, sour cream, and half the Mexican cheese blend.
- Spread half the chicken mixture in the bottom of a casserole dish. Top with half the fried tortilla strips. Spread the remaining chicken mixture over the top.
- Sprinkle with the remaining tortilla strips and remaining cheese.
- Bake until the cheese melts, and the casserole is warmed through.
- Top with halved cherry tomatoes, avocado, and cilantro.
Preparation Tips
- As a busy evening shortcut, use diced rotisserie chicken tossed with taco seasoning.
- You can prepare the tortilla strips up to a day in advance. Most grocery stores sell ready-made tortilla strips, but I think they taste better fresh.
- Customize this dish with your favorite toppings, such as chopped romaine, pickled jalapenos, guacamole, black olives, salsa, or pickled red onions.
- To prevent premature browning, brush the diced avocado with lemon or lime juice.
- This casserole is best served promptly while the tortilla chips are crunchy and the avocado is a handsome shade of green.
More Taco Recipes
Chicken Taco Casserole
Learn how to make this delicious chicken taco casserole with crispy fried corn tortilla strips, corn, black beans, and tomatoes in a creamy, cheesy base, topped with tomatoes, avocado, and chopped fresh cilantro.
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Servings: 6 servings
Calories: 579kcal
Ingredients
- 4 chicken cutlets
- 1 tablespoon taco seasoning
- 9 (6-inch) corn tortillas cut into strips
- oil for frying
- 1 medium yellow onion chopped
- 3 cloves garlic, minced
- 1½ cups frozen corn
- 1 (15-ounce) can black beans rinsed and drained
- 1 (10-ounce) can Rotel Tomatoes with Green Chilies
- 1 cup sour cream
- 2 cups Mexican cheese blend, divided
- 1 medium avocado, peeled, seeded, and diced
- 1 cup cherry tomatoes, halved
- ⅓ cup chopped fresh cilantro
Instructions
- Preheat oven to 375 degrees. Spray a 9×13-inch baking dish with non-stick baking spray for easier cleanup.
- Sprinkle the taco seasoning over both sides of the chicken cutlets. Heat 1½ tablespoons of oil in a large skillet over medium heat. Cook the chicken in a little oil until browned and cooked through. Chicken is done when the internal temperature reaches 165 degrees. Plate the chicken
- Add enough oil to the skillet for a depth of about ⅓ inch. Fry the tortilla strips over medium heat for 1-2 minutes or until lightly browned, flipping halfway through. Move the fried tortilla strips to a paper towel to drain.
- Drain the excess oil from the pan, leaving 1 tablespoon. Heat the oil over medium heat. Cook the onion until soft. Reduce the heat to low and add the garlic, cooking for 1 minute.
- Dice the chicken. In a large bowl, combine the chicken, onion mixture, corn, black beans, Rotel tomatoes, sour cream, and half the Mexican cheese blend. Spread half the chicken mixture in the bottom of the prepared dish. Top with half the fried tortilla strips. Spread the remaining chicken mixture over the top. Sprinkle with the remaining tortilla strips and remaining cheese.
- Bake for 20-25 minutes or until the cheese melts, and the casserole is warmed through. If the casserole browns too quickly, cover it loosely with aluminum foil. Top the dish with the cherry tomatoes, avocado, and cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven at 350 degrees for 15-20 minutes or until warm.
Nutrition
Calories: 579kcal | Carbohydrates: 20g | Protein: 44g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 455mg | Potassium: 1055mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 311mg | Iron: 2mg
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Catalina
I made this for dinner and it was a hit. Cheesy, hearty, and full of taco flavor!
Lora
I really enjoyed this chicken taco casserole. It’s creamy, cheesy, and the crispy tortilla strips with avocado and cilantro make it so good.
Beth Pierce
Thank you, Lora! So glad that you liked it,
Amy Dong
This is the ultimate crowd-pleaser for a busy weeknight. It has all the best taco flavors packed into a hearty, cheesy bake. It’s super comforting and always a hit with the family.
Beth Pierce
So happy that you like it, Amy!
Ebony
I made this for my family’s dinner tonight and it was soooo good! I can’t wait to make this for them again!
Beth Pierce
Thank you, Ebony!
Tammy
This is was so delicious! We made it this week and it was just a perfect meal for a busy week. Thank you!
Beth Pierce
My pleasure, Tammy!
Patti
This was so good, the crispy tortilla strips with that creamy, cheesy base mad the perfect combination. The whole family loved it.
Amy
This is the ultimate “everyone is happy” dinner. It’s got all the best taco flavors but in a hearty casserole form. Perfect for a busy Tuesday night when you just want something easy and cheesy!
Beth Pierce
Thanks, Amy! So glad that you enjoyed it.
Ben
This is a Mexican feast in one dish, and it is totally delicious. My family loved it.
Terri
This is a great one! I made it last night for Taco Tuesday, and we loved it. I can’t wait to make it again.
Beth Pierce
Thanks, Terri! So glad that you enjoyed it.