Description
This Healthy Chicken Taco Casserole is a deliciously wholesome take on classic taco flavors, packed with layers of seasoned chicken, black beans, and vibrant bell peppers. The casserole is layered with whole wheat tortillas, which add a delightful texture and make this dish a filling and satisfying meal. The low-fat Mexican cheese blend adds just the right amount of gooey, melted goodness, while the enchilada sauce ties all the flavors together.
Ingredients
1 tablespoon olive oil
1 garlic clove, minced
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
15 ounces black beans, canned, drained, and rinsed
1 tablespoon taco seasoning
4 whole wheat tortillas (8-inch)
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
Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add minced garlic and cook for 1 minute until fragrant. Add diced onion and bell peppers, cooking for about 5 minutes or until softened.
Add Beans and Seasoning: Stir in the drained black beans and 1 tablespoon of taco seasoning. Toss to warm through and remove from heat.
Assemble Casserole: Lay 2 whole wheat tortillas on the bottom of the greased baking dish. Spread half of the bean mixture over the tortillas, followed by half of the shredded chicken, half of the enchilada sauce, and half of the cheese.
Repeat Layers: Add another layer of 2 tortillas and repeat the layering process, finishing with a generous layer of shredded cheese on top.
Bake: Cover the dish with foil and bake for 15 minutes. Then, remove the foil and bake for an additional 5 minutes or until the cheese is melted and golden brown.
Cool and Serve: Allow the casserole to cool for a few minutes before topping with chopped green onions. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320