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Chicken Taco Casserole

Chicken taco casserole in a white dish with a serving spoon.
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Easy chicken taco casserole with brown rice, green chilies, pinto beans, mexi-corn and bell peppers, topped with cheesy tortilla chips.

Ingredients

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  • 1 tablespoon olive oil
  • 3 tablespoons taco seasoning, divided (see recipe in notes)
  • 1-pound boneless skinless chicken breasts
  • 2 cups cooked brown rice
  • 15-ounce can pinto beans, drained and rinsed
  • ½ cup canned or frozen mexi-corn
  • 2 bell peppers, seeded and sliced or diced
  • 2 10-ounce cans diced tomatoes with green chilies, drained
  • 4-ounce can diced green chilies
  • 4-ounce can diced jalapenos (optional)
  • 10-ounce can salsa verde
  • Dash coarse salt and ground black pepper*
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • ½ cup shredded pepper jack cheese, divided
  • ½ bag tortilla chips
  • Cilantro, green onion, avocado, plain Greek yogurt for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a skillet to medium heat. Season chicken breasts with 1 tablespoon taco seasoning. Place chicken in the hot skillet and saute 4-5 minutes on each side, until chicken is browned and an instant read thermometer inserted into the center of each breast reads 165 degrees F. Remove from the pan and allow to rest 5-10 minutes. Chop chicken into small pieces.
  3. In a large bowl, combine chicken pieces, brown rice, pinto beans, corn, bell peppers, tomatoes, green chilies, jalapenos (if using), salsa verde, remaining taco seasoning, salt and pepper.
  4. Place mixture into a greased baking dish and top with half of both cheeses. Line the top with the tortilla chips and remaining cheeses. Bake for 15-20 minutes, until cheese is melted and bubbly.
  5. Top casserole with cilantro, green onion, avocado and/or Greek yogurt.

Notes

Cooking Tip: Recipe for homemade taco seasoning: 1 ½ tablespoons chili powder, 1 ½ teaspoon ground cumin, 1 teaspoon coarse salt, 1 teaspoon ground black pepper, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon crushed red pepper flakes, ¼ teaspoon dried oregano leaves. *You will need to adjust the amount of salt and pepper you add to the casserole based on the taco seasoning you use, as store-bought taco seasoning often has lots of salt added to it.

Nutrition

Find it online: https://thehealthyepicurean.com/chicken-taco-casserole/