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Easy Cheesy Tex-Mex Chicken Taco Casserole

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A quick and comforting Tex-Mex chicken taco casserole layered with shredded chicken, a creamy cheese sauce, and topped with crunchy tortilla chips. Perfect for busy weeknights and casual gatherings.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet (or 2 tablespoons) taco seasoning
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup milk (whole or 2%)
  • 1 cup frozen corn, thawed
  • 1 cup black beans, rinsed and drained (optional)
  • 1/2 cup diced green chilies
  • 1/2 cup diced tomatoes (fresh or canned, drained)
  • 1 cup crushed tortilla chips
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste
  • Optional: Jalapeño slices for extra heat

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease your casserole dish with butter or non-stick spray.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add minced garlic and cook for another 30 seconds.
  3. Add shredded chicken and taco seasoning to the skillet. Stir well to coat evenly. Cook for 5 minutes, stirring occasionally, then remove from heat.
  4. In a medium bowl, combine softened cream cheese, sour cream, milk, and half of the shredded cheddar and Monterey Jack cheeses. Whisk until smooth and creamy. Season lightly with salt and pepper.
  5. Spread the chicken mixture evenly on the bottom of the prepared casserole dish. Scatter corn, black beans, diced green chilies, and tomatoes over the chicken layer.
  6. Pour the cheese sauce evenly over the top, smoothing it out with a spatula.
  7. Sprinkle the remaining cheddar and Monterey Jack cheeses on top, then add a generous layer of crushed tortilla chips.
  8. Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden brown. If chips brown too quickly, loosely cover with foil for the last 5 minutes.
  9. Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro and optional jalapeño slices before serving.

Notes

Use warm chicken to help cheese sauce meld better. Sauté onions and garlic for deeper flavor. Watch the tortilla chip topping to prevent burning; cover with foil if needed. If cheese sauce is too thick, add a splash more milk. Can be made ahead and refrigerated before baking. Leftovers reheat well in oven or microwave. For dairy-free, substitute cream cheese and sour cream with plant-based alternatives. For gluten-free, use gluten-free taco seasoning and chips.

Nutrition

Keywords: Tex-Mex, chicken casserole, taco casserole, cheesy casserole, weeknight dinner, easy dinner, comfort food

Find it online: https://nadinetable.com/easy-cheesy-tex-mex-chicken-taco-casserole-recipe-for-perfect-weeknight-dinner/