Description
A delicious and easy-to-make Taquito Casserole that combines shredded chicken, black beans, corn, and cheese, perfect for a family meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 small corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
- Sliced jalapeños (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, cumin, and chili powder. Mix well until all ingredients are evenly coated.
- In a 9×13 inch baking dish, spread a thin layer of the chicken mixture on the bottom.
- Cut the corn tortillas in half and layer half of them over the chicken mixture in the baking dish.
- Spread half of the remaining chicken mixture over the tortillas, then sprinkle with 1 cup of shredded cheese.
- Layer the remaining tortilla halves on top, followed by the rest of the chicken mixture. Top with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Allow to cool for 5 minutes before serving. Top with sour cream, cilantro, and jalapeños if desired.
Notes
- For a vegetarian version, substitute the chicken with sautéed bell peppers and mushrooms.
- Add diced avocado or guacamole on top for extra creaminess and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg