Healthy Chicken Taco Casserole
Make this easy, healthy chicken taco casserole packed with Mexican flavors, perfect for any season and ready in just 35 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 15 ounces black beans canned, drained and rinsed
- 1 tablespoon taco seasoning
- 4 whole wheat tortillas 8-inch
- 2 cups cooked chicken shredded (rotisserie or leftover roast works great)
- 2 cups low-fat Mexican blend cheese
- 1 cup enchilada sauce store-bought or homemade
- 1/4 cup green onions chopped (for garnish)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Step 2: Cook the Veggies
- Heat olive oil in a skillet over medium-high heat. Add the garlic and sauté for about 1 minute, just until fragrant. Stir in the onion, red bell pepper, and green bell pepper, cooking for about 5 minutes until softened.
Step 3: Add Beans and Seasoning
- Toss in the black beans and taco seasoning. Stir to combine and heat through, then remove the skillet from the heat.
Step 4: Layer the Casserole
- Place 2 tortillas on the bottom of your prepared baking dish. Spread half the bean and veggie mixture, shredded chicken, enchilada sauce, and cheese evenly over the tortillas.
- Repeat the layering with the remaining tortillas and fillings, finishing with a generous layer of shredded cheese on top.
Step 5: Bake
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 5–7 minutes, until the cheese is melted and slightly golden.
Step 6: Garnish and Serve
- Let the casserole rest for about 5 minutes before slicing. Top with chopped green onions and, if desired, a dollop of Greek yogurt or a slice of avocado.