Description

A creamy, spicy, and cheesy Tex-Mex casserole loaded with shredded chicken, taco flavors, beans, corn, and a crunchy tortilla topping. Perfect for weeknight dinners or casual gatherings.

Ingredients

3 cups cooked, shredded chicken breasts
1 packet taco seasoning
8 oz cream cheese, softened
1 cup salsa
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen or canned, drained)
2 cups shredded cheddar cheese
1.5 cups crushed tortilla chips
1/4 cup chopped green onions

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, mix shredded chicken, taco seasoning, cream cheese, salsa, black beans, and corn until well combined.
Spread mixture into prepared baking dish. Top with shredded cheddar cheese and crushed tortilla chips.
Bake for 25-30 minutes, or until cheese is melted and bubbly.
Remove from oven and sprinkle with chopped green onions.
Let rest for 5 minutes before serving. Enjoy!

Notes

Optional garnishes: sour cream, sliced jalapeños, fresh cilantro, avocado slices, or lime wedges.
Use rotisserie chicken for extra convenience and flavor.
Add bell peppers, tomatoes, or spinach for extra veggies.
Substitute Monterey Jack or a Mexican cheese blend for cheddar if preferred.