Name: Mexican-Style Chicken Taco Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Chili powder - 1 tablespoon; Ground cumin - 2 teaspoons; Onion Powder - ½ teaspoon; Paprika - ½ teaspoon; Ground black pepper - ½ teaspoon; Garlic powder - ¼ teaspoon; Nonstick cooking spray - ¼ teaspoon; Water - ½ cup; Chicken bouillon - 1 cube; Milk - 1 cup; Unsalted butter - 1 ½ tablespoons; All-purpose flour - 2 tablespoons; Shredded Cheddar cheese, divided - 2 cups; Chopped cooked chicken - 2 cups; Black beans, rinsed and drained - 1 (15 ounce) can; Whole kernel corn, drained - 1 (15.25 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®), drained - 1 (10 ounce) can; Coarsely crumbled tortilla chips - 1 ½ cups; Finely chopped tomatoes, drained - 1 cup; Sour cream - 3 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mexican-Style Chicken Taco Casserole

1. Chili powder - 1 tablespoon

2. Ground cumin - 2 teaspoons

3. Onion Powder - ½ teaspoon

4. Paprika - ½ teaspoon

5. Ground black pepper - ½ teaspoon

6. Garlic powder - ¼ teaspoon

7. Nonstick cooking spray - ¼ teaspoon

8. Water - ½ cup

9. Chicken bouillon - 1 cube

10. Milk - 1 cup

11. Unsalted butter - 1 ½ tablespoons

12. All-purpose flour - 2 tablespoons

13. Shredded Cheddar cheese, divided - 2 cups

14. Chopped cooked chicken - 2 cups

15. Black beans, rinsed and drained - 1 (15 ounce) can

16. Whole kernel corn, drained - 1 (15.25 ounce) can

17. Diced tomatoes and green chiles (such as RO*TEL®), drained - 1 (10 ounce) can

18. Coarsely crumbled tortilla chips - 1 ½ cups

19. Finely chopped tomatoes, drained - 1 cup

20. Sour cream - 3 tablespoons

How to cook deliciously - Mexican-Style Chicken Taco Casserole

1. Stage

Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.

2. Stage

Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.

3. Stage

Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.

4. Stage

Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.

5. Stage

Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.

6. Stage

Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.

7. Stage

Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.