This chicken taco bake is an easy and delicious dinner recipe! Layers of corn tortillas are topped with seasoned chicken, corn, black beans, and more!
This chicken taco bake goes back many years in my family; the recipe started as a compilation of leftovers thrown together and eventually turned into a casserole on the monthly rotation.
The chicken taco casserole is easy to make and requires very little cooking skills. Make the casserole ahead of time for an easy work night dinner, or freeze it and cook later if you need a casserole for a family friend, meal train, or more.
After you make this casserole, be sure to check out this jalapeno popper casserole and rotel chicken casserole!
Reasons this is the Best Recipe
- The chicken taco bake is versatile and many substitutions can be made. Swap out the chicken for a different type of meat or replace the corn tortillas with chips. More options are listed below.
- This is an easy recipe! There are very few ingredients and steps to make this!
- The recipe works perfectly for leftover chicken. All you have to do is season the chicken with taco seasoning, and you can easily repurpose it into a new meal!
Ingredients You’ll Need
Chicken – this is a chicken taco bake, so I use shredded chicken. I make the chicken in a crock pot and shred it after cooking. You can also use diced chicken or buy a rotisserie chicken and remove all the skin and bones!
Corn Tortillas- the corn tortillas are perfect because they absorb the moisture from the salsa and chilies without getting soggy. You can also sub in crushed tortilla chips or regular tortillas.
Black Beans and Corn – these ingredients add texture and fiber.
Salsa and Green Chilis- these ingredients add a kick of spice. The flavor of salsa (mild, medium, or spicy) will affect the spice level of this casserole!
Mexican Cheese- I find this works best with Mexican cheese. You could also use sharp cheddar shredded cheese.
A complete list of instructions is at the bottom of the page in the recipe card.
First, cook the chicken. I use a crockpot and then shred it into small pieces. Place it in a medium saucepan and add a packet of taco seasoning and the amount of water listed on the taco seasoning packet. Mix well, bring to a boil, then simmer until the liquid is gone.
Preheat the oven and grease your casserole dish. Begin the layering process. Place 3 corn tortillas so they evenly cover the bottom of the pan (You may have to rip them in half).
Next, add ⅓ of the chicken, ⅓ of the beans, and ⅓ of the corn. Repeat the tortilla, chicken, beans, and corn layers two more times.
Top with green chilis and salsa.
Bake uncovered in the oven for 25 minutes. Add cheese for the last 5 minutes and continue to bake until cheese is melted. Enjoy!
Substitutions and Variations
- Swap out the chicken with any type of meat: ground turkey, ground beef, sausage, or diced chicken.
- Replace the black beans with kidney beans or white beans.
- For extra spice, add extra green chilis and use hot salsa.
- Replace the corn tortillas with tortilla chips for an added crunch.
- Add the cheese only in the last 5 minutes of cooking, preventing it from burning while the rest of the casserole cooks.
- Cook the casserole uncovered. Do not cover it with foil, as this will create steam, which may make the casserole soggy.
- This recipe can be meal-prepped. Make the casserole and cover it tightly with foil. Hold in the refrigerator for up to 2 days prior to cooking.
My favorite part of the dish is the toppings! You can add almost any Mexican-related topping you can think of!
Top with any sauce you can think of. Some favorites are sour cream (or plain Greek yogurt as a healthy option), extra salsa, hot sauce, refried beans, or guacamole.
Add veggie toppings such as chopped tomatoes, diced avocado, and black olives.
Throw on some extra cheese for a super cheesy dish!
Frequently Asked Questions
To make this a freezer casserole, prepare the casserole and place it in a freezer safe pan covered tightly with a layer of plastic wrap and then a layer of foil. Freeze up to 3 months. Defrost in the fridge and remove the foil/plastic prior to cooking
The chicken must be cooked before adding it to the dish. The raw chicken will ad extra juices and will make it soggy when cooked.
Yes, this is gluten free if you use a taco seasoning that is gluten-free. Also, most corn tortillas are naturally gluten-free, but always double-check the label!
Chicken Taco Bake
- 9 corn tortillas
- 1 pound cooked & shredded chicken breast
- 1 can black beans drained
- 1 can corn drained
- 1 (4 oz) can green chilies
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup shredded Mexican blend cheese
- Preheat oven to 350F. Grease a 6 quart casserole dish.
- Place the shredded, cooked chicken in a medium saucepan over medium heat. Add the taco seasoning and amount of water indicated on the back of the taco seasoning packet. Cook until the seasoning is absorbed in the meat. Set aside.
- Place 3 corn tortillas in the casserole dish so that the bottom is completely covered (You may have to cut one tortilla in half for it to cover the bottom evenly).
- Add ⅓ of the seasoned chicken evenly over the tortillas.
- Add ⅓ of the beans and ⅓ of the corn.
- Repeat the process 2 more times, starting with the tortillas, and next adding the chicken, beans, and corn.
- Add the green chilis evenly over the top.
- Add the salsa and spread so the top is covered.
- Sprinkle the cheese evenly over the top.
- Bake in the preheated oven for 25 minutes or until hot. Serve warm!
I replaced corn tortillas w tortilla chips and topped with extra guac and sour cream. LOVED IT!