Description
This Taco Bell Chicken Bake is a delicious, hearty casserole inspired by the popular fast-food favorite. It combines shredded chicken seasoned with taco spices, black beans, corn, bell pepper, onions, salsa, and sour cream, layered between flour tortillas and topped with melted Mexican blend cheese. Baked to bubbly perfection, it’s an easy family-friendly meal ready in under an hour.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked shredded chicken breast
- 1 packet (about 1 oz) taco seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup diced red bell pepper
- 1/2 cup sliced green onions
- 1 cup salsa (mild or medium)
- 1/2 cup sour cream
Other Ingredients
- 2 cups shredded Mexican blend cheese
- 4 large flour tortillas (10-inch)
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and for easy cleanup.
- Combine Filling Ingredients: In a large mixing bowl, stir together the shredded chicken, taco seasoning, garlic powder, onion powder, black beans, thawed corn, diced red bell pepper, sliced green onions, salsa, and sour cream until well combined.
- Layer Tortillas: Arrange two of the flour tortillas flat across the bottom of the prepared baking dish, overlapping them as needed to completely cover the base.
- Add First Filling Layer and Cheese: Spread half of the seasoned chicken mixture evenly over the tortillas to create the first filling layer. Sprinkle 1 cup of shredded Mexican blend cheese uniformly over the filling.
- Add Second Tortilla and Filling Layer: Place the remaining two tortillas on top of the cheese layer. Spread the rest of the chicken mixture evenly over these tortillas. Top with the remaining 1 cup of shredded cheese.
- Bake the Dish: Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. After that, remove the foil and continue baking for another 10 minutes, or until the cheese is fully melted and bubbling.
- Rest and Serve: Once baked, let the chicken bake rest for 5 minutes to set. Cut into portions and garnish with extra sliced green onions or chopped cilantro if desired before serving.
Notes
- You can adjust the heat level by selecting mild or medium salsa according to your preference.
- For a lighter version, substitute sour cream with Greek yogurt.
- If you want to make this dish gluten-free, use gluten-free tortillas.
- This recipe can be prepared a day ahead and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
