Can I make Healthy Chicken Taco Casserole ahead of time?

Absolutely! Assemble the casserole up to a day in advance, cover tightly, and store in the fridge. When ready to bake, pop it straight into the oven. Add about 5 extra minutes of baking time if it’s cold from the fridge.

Can I use corn tortillas instead of whole wheat?

Totally! Corn tortillas add great texture and a slightly different flavor. Just handle them gently so they don’t tear while layering.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until piping hot.

Healthy Chicken Taco Casserole - Chicken magic recipes

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.

Ingredients

Scale

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

Preheat oven to 375°F and grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute until fragrant.
Add diced onion and bell peppers; cook about 5 minutes until softened.
Stir in black beans and taco seasoning. Heat through, then remove from heat.
Place two tortillas in the bottom of the prepared baking dish.
Spread half of the bean mixture over tortillas, then add half the shredded chicken, half the enchilada sauce, and half the cheese.
Add the remaining tortillas and repeat layers with remaining ingredients, finishing with a generous layer of cheese on top.
Cover with foil and bake for 15 minutes. Remove foil and bake another 5 minutes until cheese is golden and bubbly.
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