Chicken Taco Casserole

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 09/13/19
Chicken Taco Casserole
Diana Rattray
Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
852 Calories
49g Fat
53g Carbs
49g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 852
% Daily Value*
Total Fat 49g 62%
Saturated Fat 23g 116%
Cholesterol 157mg 52%
Sodium 4303mg 187%
Total Carbohydrate 53g 19%
Dietary Fiber 5g 16%
Protein 49g
Calcium 732mg 56%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken taco casserole is not only super easy, but it's also loaded with flavor. Chicken, mushrooms, chili peppers, and cheese are layered with torn corn tortillas. Green tortilla sauce and chili powder add flavor to the Tex-Mex style chicken casserole.

The recipe is an excellent choice if you're looking for a family-pleasing casserole. 

Ingredients

  • 1 package small corn tortillas
  • 3 tablespoons butter
  • 1/2 cup chopped fresh mushrooms
  • 3 tablespoons flour
  • 1 cup milk
  • 1 small jar (about 8 ounces) green taco sauce
  • 1 tablespoon chili powder
  • 2 cups cooked, diced chicken
  • 1 small can (4 ounces) diced green chiles
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese or a Mexican blend of cheeses

Steps to Make It

  1. Gather the ingredients.

  2. Lightly grease a 2 1/2-quart casserole.

  3. Cut or tear tortillas into bite-sized pieces. Set aside.

  4. In a saucepan over low heat, melt butter and saute the mushrooms. Remove mushrooms; set aside. Add flour to melted butter and mix until smooth. Slowly add the milk, stirring constantly, to form a medium-thick white sauce. Return the mushrooms to the sauce.

  5. Add the taco sauce and chili powder to the mushroom sauce.

  6. In a large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top the chicken with diced green chiles.

  7. Pour the sauce evenly over all then top with shredded cheeses. Cover and refrigerate for at least 2 hours or overnight.

  8. Preheat the oven to 350 F/180 C/Gas 4.

  9. Bake in the preheated oven for about 1 hour.

  10. Serve and enjoy!

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Related Articles