Description

An easy Chicken Taco Dump Dinner baked into a cheesy, taco-inspired casserole with seasoned chicken, beans, corn, tortillas, and melty cheese—perfect for feeding a crowd with minimal effort.

Ingredients

Cooking spray

1 (16-ounce) jar thick and chunky mild salsa

1 (4-ounce) can diced green chiles

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

5 cups cooked shredded chicken

1 (15-ounce) can black beans, rinsed and drained

1 1/2 cups frozen fire-roasted corn

12 (6-inch) corn tortillas, cut into pieces

3 cups shredded Monterey Jack cheese, divided

Taco toppings of choice (lettuce, red onion, cilantro, taco sauce, sour cream, avocado, crushed tortilla chips)

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray.
In a large bowl, mix the salsa, diced green chiles, chili powder, cumin, and salt.
Stir in the shredded chicken, black beans, and frozen corn until well combined.
Arrange half of the tortilla pieces evenly in the bottom of the prepared baking dish.
Spread half of the chicken mixture over the tortillas and sprinkle with 1 cup of shredded cheese.
Repeat the layers with the remaining tortillas and chicken mixture.
Cover the dish tightly with foil and bake for 35 minutes.
Remove the foil, sprinkle the remaining 2 cups of cheese over the top, and return to the oven.
Bake uncovered for 10 more minutes, until the cheese is melted and lightly golden.
Let rest for a few minutes before serving with desired taco toppings.

Notes

Rotisserie chicken works great to save time.

Use spicy salsa or add cayenne for extra heat.

Mexican cheese blend can replace Monterey Jack.

Covering during the first bake prevents drying out.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5 g
Sodium: 780 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 85 mg