Name: Chicken Taco Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Cuisine: Mexican
Ingredients: 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; 2 tbsp 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; 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 tbsp sugar; salt and pepper, to taste; 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

Chicken Taco Casserole Recipe

Rating 5.0

| 1

| Last Updated on February 26, 2024

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

ingredients

steps

minutes

Ingredients

Servings:

large chicken breasts

1/2

onion, sliced

garlic cloves, halved

1 tsp

black peppercorn, whole

1 tsp

extra virgin olive oil

12 cup(s)

water

2 tbsp

extra virgin olive oil

1/2

onion, sliced

garlic cloves, minced

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

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 tbsp

sugar

salt and pepper, to taste

batch of spiced tomato sauce (see above)

five-inch corn tostadas (flattened hard shell tortillas)

batch of chicken filling (see above)

2 cup(s)

shredded Mexican cheese (or blend of cheddar cheese, Monterey Jack cheese and queso blanco)

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

stalks of green onion, sliced on the bias, as garnish

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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.

Chicken Taco Casserole Recipe: Make the shredded chicken.

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.

Chicken Taco Casserole Recipe: Make the chicken filling.

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.

Chicken Taco Casserole Recipe: Add the diced green chili and frozen corn kernels.

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.

Chicken Taco Casserole Recipe: Make the spiced tomato sauce.

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.

Chicken Taco Casserole Recipe: Assemble the casserole.

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.

Chicken Taco Casserole Recipe: Top with six pieces of the small corn tortilla shells.

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.

Chicken Taco Casserole Recipe: Remove the aluminum foil.

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!