Chicken Taco Casserole Recipe

Rating 5.0
| 1
Chicken taco casserole is the perfect dish to feed a crowd. It eliminates the need to make individual tacos while packing a powerful punch of flavors thanks to the fire roasted green chili and homemade spiced tomato sauce.
Dinner
Mexican
31
ingredients
12
steps
70
minutes
Chef Kelly is a culinary instructor and chef well-versed in many cuisines. Her most notable professional achievements include being part of the test kitchen team at one of the top gourmet food magazines in the country as well as becoming the managing lead chef instructor at the most successful recreational cooking school in New York City. Chef Kelly also has experience as a garde manager and is currently a freelance chef.

Ingredients

Servings:
6
For the Shredded Chicken
2
large chicken breasts
1/2
onion, sliced
5
garlic cloves, halved
1 tsp
black peppercorn, whole
1 tsp
extra virgin olive oil
12 cup(s)
water
For the Chicken Filling
2 tblsp
extra virgin olive oil
1/2
onion, sliced
3
garlic cloves, minced
1
batch of shredded chicken (see above)
1 tsp
cumin
1 tsp
dried oregano
1/4 cup(s)
frozen flame roasted diced green chili
1/2 cup(s)
frozen corn kernels
salt and pepper, to taste
For the Spiced Tomato Sauce
1
15-ounce can of tomato sauce
1 1/2 cup(s)
chicken stock
1/2 tsp
garlic powder
1/2 tsp
cumin
1/2 tsp
dried oregano
1 tblsp
sugar
salt and pepper, to taste
Assembly Ingredients
1
batch of spiced tomato sauce (see above)
4
five-inch corn tostadas (flattened hard shell tortillas)
1
batch of chicken filling (see above)
2 cup(s)
shredded Mexican cheese (or blend of cheddar cheese, Monterey Jack cheese and queso blanco)
6
four-inch corn tortilla shells (soft)
1/2 cup(s)
sour cream, as garnish
1/4 cup(s)
small diced tomatoes, as garnish
1/2 cup(s)
small diced yellow onion, as garnish
2
stalks of green onion, sliced on the bias, as garnish

Directions 12 steps | 70 Minutes

Step 1

Make the shredded chicken. In a pot, combine the chicken, onion, garlic, whole black peppercorns and extra virgin olive oil in the water and bring to a boil. Reduce the heat to medium low and cook for 15 minutes. Remove the chicken breasts and discard the water, onion, garlic and whole black peppercorns. Let cool. When cool enough to handle, shred the chicken throughly with your hands and set aside.

Step 2

Make the chicken filling. In a large sauté plan, heat the olive oil on medium heat for 1-2 minutes. Add the onion, garlic and shredded chicken and sauté for 2 minutes. Season with cumin and dried oregano.

Step 3

Add the diced green chili and frozen corn kernels. Sauté for 5-7 minutes. Season with salt and pepper, to taste. Transfer to a bowl and set aside.

Step 4

Make the spiced tomato sauce. In the same skillet used to sauté the shredded chicken, combine the tomato sauce and chicken stock. Add the garlic powder, cumin, dried oregano and sugar. Simmer on medium low heat for 10 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat.

Step 5

Assemble the casserole. Preheat the oven to 350°F. In either a 12x10-inch aluminum pan or a 13x9-inch baking pan, pour two lades of the sauce and spread evenly. Then layer four pieces of the toastadas, overlapping if necessary.

Step 6

Evenly spread the shredded chicken over the tostadas.

Step 7

Evenly pour three ladles of the sauce over the chicken filling.

Step 8

Sprinkle one cup of the Mexican cheese evenly.

Step 9

Top with six pieces of the small corn tortilla shells. Ladle the remainder of the sauce evenly over the small corn tortilla shells. Cover completely with the sauce. Sprinkle with 1/2 cup of Mexican cheese.

Step 10

Cover the pan with aluminum foil and bake in the oven for 20 minutes.

Step 11

Remove the aluminum foil. Sprinkle the remaining 1/2 cup of Mexican cheese evenly. Bake uncovered for 5 minutes.

Step 12

Remove the casserole from the oven. Garnish the chicken taco casserole with five to seven dollops of sour cream, tomatoes, yellow onion and green onion. Serve immediately. Enjoy!

Nutrition Per Serving
View All
CALORIES
676
FAT
39.2 g
PROTEIN
37.7 g
CARBS
46.9 g

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1 Comments
1 Comments
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Chrystal G.

Chrystal

14 Jul 2022

Also works great in a double batch for a freezer meal on a busy night.

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