Healthy Chicken Taco Casserole

Let’s be honest—some days, the idea of cooking dinner feels about as appealing as folding laundry for hours on end. But that’s where my Healthy Chicken Taco Casserole swoops in like a culinary superhero.

Packed with vibrant veggies, lean protein, and melty cheese, this dish is comfort food that won’t leave you feeling like you’ve strayed too far off the healthy path. And if you’re juggling kids, work, and that ever-growing pile of dishes, this casserole is a lifesaver you’ll want in your weekly rotation.

Plus, it’s bursting with Tex-Mex flavors, which, in my book, is always a reason to celebrate!

Why You’ll Love This Healthy Chicken Taco Casserole

Healthy Chicken Taco Casserole is everything we crave in a weeknight meal—quick, hearty, and deliciously satisfying. Here’s why it deserves a spot on your dinner table:

• Family-Friendly: Even picky eaters will devour cheesy layers of tender chicken, beans, and veggies.
• Easy Prep: Minimal chopping and simple layering mean dinner is on the table fast.
• Healthy Yet Indulgent: Whole wheat tortillas, lean chicken, and loads of veggies keep this meal nutritious without sacrificing flavor.
• Perfect for Leftovers: It reheats like a dream, making tomorrow’s lunch one less thing to worry about.

Ingredients You’ll Need

Here’s what goes into this delightful dish. Nothing fancy—just pantry staples and fresh veggies:

• 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″)
• 2 cups cooked chicken, shredded
• 2 cups low-fat Mexican blend cheese
• 1 cup enchilada sauce (store-bought, or try my Skinny Ms. Enchilada Sauce for an extra healthy touch!)
• ¼ cup green onion, chopped

How to Make Healthy Chicken Taco Casserole

Let’s get layering, shall we?

1. Prep the Oven and Pan:
   Preheat your oven to 375°F and grease a 9×13-inch baking dish. Trust me, a little spray saves a lot of scrubbing later.
2. Cook the Veggies:
   Heat olive oil in a skillet over medium-high heat. Add minced garlic and cook for about a minute until fragrant (don’t let it burn—it goes bitter fast). Toss in the diced onion and bell peppers. Sauté for about 5 minutes, stirring occasionally, until softened and slightly caramelized.
3. Add the Beans and Spices:
   Stir in the black beans and taco seasoning. Let it warm through, then remove the skillet from the heat.
4. Layer It Up:
   Place two tortillas on the bottom of your prepared baking dish. Spread half of the veggie-bean mixture over the tortillas, followed by half of the shredded chicken, enchilada sauce, and cheese.
5. Repeat:
   Lay down the remaining tortillas, then layer on the rest of your beans, chicken, enchilada sauce, and that glorious cheese. Don’t be shy—this is where the magic happens.
6. Bake:
   Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes until the cheese is golden and bubbly.
7. Garnish and Serve:
   Let the casserole cool for a few minutes, then sprinkle with chopped green onions for a pop of color and freshness. Slice, serve, and enjoy!

Aneta’s Tips for the Perfect Healthy Chicken Taco Casserole

• Add a Kick: Like it spicy? Stir in some diced jalapeños or sprinkle a little cayenne pepper into the bean mixture.
• Homemade Sauce: My Skinny Ms. Enchilada Sauce is a lighter, flavorful alternative to store-bought versions if you’re watching sodium.
• Make It Meatless: Swap the chicken for extra black beans, corn, or sautéed mushrooms for a vegetarian twist.
• Storage Tip: Leftovers keep beautifully in the fridge for up to 4 days. Reheat in the microwave or oven until hot and melty again!

And hey—don’t worry if your casserole comes out looking a little messy. Casseroles are like life: delicious, comforting, and sometimes a bit chaotic.

A Little Story from My Kitchen

This Healthy Chicken Taco Casserole became my go-to dish for family movie nights. One evening, I was rushing to get dinner on the table before the kids’ favorite film started. I threw this casserole together almost absentmindedly, and the family devoured it in record time. Now, every time the opening credits roll, someone inevitably asks, “Mom, are you making the taco casserole?”

And honestly—that’s music to my ears.

FAQs About Healthy Chicken Taco Casserole

Let’s Get Cooking!

So, there you have it—Healthy Chicken Taco Casserole in all its cheesy, flavorful glory. It’s a meal that’s wholesome enough to keep you feeling great, yet satisfying enough to make the whole family cheer for seconds. Whether it’s a weeknight dinner or a casual get-together, this casserole is bound to become one of your favorites.

If you give it a try, drop me a comment and let me know how it turned out. I’d love to hear about your delicious adventures in the kitchen!

More Chicken Magic You’ll Love

If you’re craving more delicious meals like this Healthy Chicken Taco Casserole, check out some of my other flavorful chicken dishes. They’re perfect for spicing up your weeknight dinners and keeping things exciting in the kitchen:

• Try another comforting bake with my cheesy and satisfying Chicken Burrito Casserole, a crowd-pleaser loaded with Tex-Mex flavors.
• For a hands-off dinner that’s just as hearty, my Crockpot Chicken Enchilada Casserole delivers all the enchilada goodness without the fuss.
• Keep things sizzling with easy Sheet Pan Chicken Fajitas, perfect for busy nights when you want big flavors fast.
• Or dig into layers of cheesy comfort with my Pioneer Woman Mexican Chicken Casserole, a recipe inspired by classic Tex-Mex comfort food.

Give one of these a try next and keep the chicken magic going in your kitchen!

Healthy Chicken Taco Casserole

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• Author: Aneta
• Total Time: 35 mins
• Yield: 6 servings 1x

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Description

Healthy Chicken Taco Casserole is a cheesy, veggie-loaded dish perfect for busy nights. Layers of chicken, black beans, peppers, and melty cheese deliver all the Tex-Mex flavor you love, but in a wholesome, guilt-free way.

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Ingredients

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• 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 size)

• 2 cups cooked chicken, shredded

• 2 cups low-fat Mexican blend cheese

• 1 cup enchilada sauce (store-bought or homemade)

• ¼ cup green onion, chopped

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Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.

2. In a skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute until fragrant.

3. Add diced onion and bell peppers; cook about 5 minutes until softened.

4. Stir in black beans and taco seasoning. Heat through, then remove from heat.

5. Place two tortillas in the bottom of the prepared baking dish.

6. Spread half of the bean mixture over tortillas, then add half the shredded chicken, half the enchilada sauce, and half the cheese.

7. Add the remaining tortillas and repeat layers with remaining ingredients, finishing with a generous layer of cheese on top.

8. Cover with foil and bake for 15 minutes. Remove foil and bake another 5 minutes until cheese is golden and bubbly.

9. Let cool slightly, sprinkle with chopped green onions, and serve!

Notes

Make it spicy with chopped jalapeños or a pinch of cayenne.
Swap in corn tortillas for a gluten-free option.
Great for meal prep—leftovers keep well for up to 4 days in the fridge.
Use homemade enchilada sauce for lower sodium.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 365 kcal
• Sugar: 4 g
• Sodium: 710 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 7 g
• Protein: 26 g
• Cholesterol: 65 mg