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  • Chicken Taco Casserole

    1 vote
    Chicken Taco Casserole
    Prep: 15 min Cook: 35 min Servings: 6
    by A Foodie Affair
    7 recipes
    >
    Sauteed chicken, peppers, onions, melty cheese, salsa, and tortillas. Perfect for any party.

    Ingredients

    • 12 oz. chicken breasts, cut into strips
    • 2 cloves garlic, minced
    • 1 tsp chili powder (or less if you choose to)
    • 4 Tbsp canola oil
    • 1 medium onion, halved and thinly sliced
    • 1 large green bell pepper, chopped
    • 5 oz. frozen spinach, thawed and squeezed dry
    • 2 c. purchased salsa (I use Newman’s so I used 1 of the smaller jars)
    • 4 – 6″ corn tortillas, coarsely torn
    • 6 oz. Monterey Jack cheese (reg or low fat)
    • 1/2 c. cherry tomatoes, halved
    • Corn chips or baked tortilla chips

    Directions

    1. Preheat oven to 350° F. Add 2 Tbsp canola oil to large skillet and preheat on medium-high heat. In a bowl add chicken, garlic and chili powder. Toss together. Add to hot skillet and cook for approx.5 minutes or until chicken is browned on both sides. Remove chicken, and set aside.
    2. Add 2 Tbsp canola oil to skillet. Add onion and green pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.
    3. Coat a 2 qt square baking dish with cooking spray. Spread 3/4 c. salsa in to the baking dish. Top with half of the tortilla pieces, half the chicken mixture, and half the vegetable mixture. Pour 3/4 c. more of salsa over the vegetables and half of the cheese. Repeat by layering one more layer chicken and vegetable. Do not top with the remaining cheese at this point.
    4. Bake, covered, for 30-35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If cheese is not fully melted put in the still warm oven to melt.
    5. Garnish with cherry tomatoes and tortilla chips.
    6. Makes 6 servings.

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