Chicken Taco Casserole
1 hour total
8
How to make
Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Add chicken, bell peppers, 1/2 cup Mexican cheese blend, black beans, corn, 1/2 cup red onion, cream cheese, yogurt, salsa, lime juice, taco seasoning and salt to the prepared baking dish; fold and stir until thoroughly combined. Cover tightly with foil; bake until bubbling, about 30 minutes.
Remove from the oven; remove the foil. Sprinkle the casserole with 1 cup each of the cheese blend and crumbled tortilla chips. Top with the remaining 1/2 cup cheese blend and sliced jalapeños. Bake until the cheese is melted and golden brown, about 10 minutes.
Top with shredded lettuce, the remaining 1/2 cup crumbled chips and 1/4 cup red onion, avocado, tomato and cilantro. Serve immediately.
Ingredients
4 cups shredded cooked chicken breast
2 cups chopped green bell peppers
2 cups shredded Mexican cheese blend, divided
1 (15 ounce) can no-salt-added black beans, rinsed
1 ½ cups fresh or thawed frozen corn kernels
¾ cup finely chopped red onion, divided
4 ounces reduced-fat cream cheese, softened
½ cup reduced-fat plain strained (Greek-style) yogurt
½ cup medium salsa
3 tablespoons lime juice
1 ½ tablespoons reduced-sodium taco seasoning mix
1 teaspoon salt
1 ½ cups crushed unsalted tortilla chips, divided
2 tablespoons thinly sliced jalapeño pepper, seeded if desired
1 cup shredded iceberg lettuce
⅔ cup chopped avocado
½ cup chopped plum tomato
2 tablespoons chopped fresh cilantro