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Healthy Chicken Taco Casserole

This Healthy Chicken Taco Casserole is a delicious twist on tacos, packed with flavor and nutrition!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil for sautéing the vegetables
  • 1 clove garlic minced
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 15 ounces black beans canned, drained and rinsed
  • 1 tablespoon taco seasoning for flavor
  • 4 whole wheat tortillas (8")
  • 2 cups cooked chicken shredded
  • 2 cups low-fat Mexican blend cheese
  • 1 cup enchilada sauce store-bought or homemade
  • 1/4 cup green onion chopped

Instructions

  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent, about 3-4 minutes. Toss in the diced red and green bell peppers, cooking for an additional 2-3 minutes until softened.
  • Stir in the drained and rinsed black beans along with the taco seasoning. Mix well and cook for another 2 minutes, allowing the flavors to meld.
  • Preheat your oven to 350°F (175°C). In your 9x13 inch baking dish, layer 2 whole wheat tortillas, tearing as needed to cover the bottom.
  • On top of the tortillas, spread half of the chicken, followed by half of the vegetable and black bean mixture. Sprinkle 1 cup of cheese over this layer. Pour half of the enchilada sauce over the cheese.
  • Add another layer of 2 tortillas, the remaining chicken, the rest of the vegetable mixture, and another cup of cheese. Finish with the remaining enchilada sauce and top with the last cup of cheese.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once out of the oven, let it cool for a few minutes. Sprinkle with chopped green onions before serving.

Equipment

  • Large Skillet
  • 9x13 inch Baking Dish
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This casserole can be frozen before baking for up to 3 months.
  • Consider adding extra veggies like spinach or zucchini for additional nutrition.