Chicken Taco Casserole
Ingredients
- 4 cups shredded chicken
- 4 ounce green chiles
- 2 ounce taco seasoning
- 1 pound shredded colby jack cheese
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1/2 teaspoon kosher salt
- 1 1/2 cups corn kernels
- 15 ounce can black beans, drained and rinsed
- 14 ounce can fire-roasted diced tomatoes
- 12 12 corn tortillas
- 8 8 tostadas
- Sour cream Sour cream Sour cream
- Chopped cilantro Chopped cilantro Chopped cilantro
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Instructions
- In a large bowl, mix the shredded chicken with the green chiles, 1 taco seasoning packet, and a third of the shredded cheese. Set aside.,Simply Recipes / Mihaela Kozaric Sebrek
- In a large skillet, add olive oil and onion. Season with the salt and the second taco seasoning packet and cook over medium-high heat until the onions soften, 4 to 5 minutes. Add the corn and cook for 1 to 2 minutes. Add the black beans and fire-roasted tomatoes and cook for a few minutes to combine flavors and break down the tomatoes a bit.,Remove the mixture from the heat and stir in a third of the remaining shredded cheese.,Simply Recipes / Mihaela Kozaric Sebrek
- Lightly spray a 9x13-inch baking dish with nonstick spray and line the bottom with 8 overlapping tostada shells. (If you don’t have these, you can use 6 corn tortillas, but the crispy tostadas work best.),Top the tostadas with the chicken filling. Top with 6 corn tortillas to cover most of the chicken layer.,Spread the black bean and corn mixture on top of the tortillas. Cover with the last 6 corn tortillas. It’s okay to rip them up to get even coverage. Sprinkle with the remaining cheese.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Bake the casserole, uncovered, for 30 minutes, until it is bubbling and the top is crispy.,Cool it for 5 minutes. Slice portions with a knife and use a spatula to serve. Garnish with sour cream and cilantro.,Refrigerate leftovers for up to 5 days or wrap tightly and freeze for up to 3 months.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original
