Description

This Healthy Chicken Taco Casserole is a flavorful and nutritious meal that combines sautéed vegetables, black beans, shredded chicken, and melted cheese layered between whole wheat tortillas, all baked to perfection. It’s a perfect dish for a wholesome family dinner that’s both satisfying and easy to prepare.

Ingredients

Vegetables and Beans

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

Main Ingredients

4 whole wheat tortillas (8″ diameter)
2 cups cooked chicken, shredded
2 cups low-fat Mexican blend cheese
1 cup enchilada sauce (store-bought or homemade)

Garnish

1/4 cup green onion, chopped

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Instructions

Preheat oven: Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish to prepare for assembling the casserole.
Sauté vegetables: Heat olive oil in a skillet over medium-high heat. Add minced garlic, diced onion, and diced red and green bell peppers. Cook the mixture until the vegetables are softened, about 5 minutes.
Add beans and seasoning: Stir in the drained black beans and taco seasoning into the sautéed vegetables. Mix well, then remove the skillet from heat.
Layer the casserole: Arrange 2 whole wheat tortillas at the bottom of the greased baking dish. Spread half of the bean and vegetable mixture evenly over the tortillas, then add half of the shredded chicken, enchilada sauce, and a layer of low-fat Mexican blend cheese. Repeat the layers with the remaining tortillas, bean mixture, chicken, enchilada sauce, and cheese, finishing with a generous top layer of cheese.
Bake: Cover the casserole with foil and bake it in the preheated oven for 15 minutes. After 15 minutes, remove the foil and bake uncovered for an additional 5 minutes or until the cheese is melted and golden brown.
Serve: Allow the casserole to cool slightly after baking. Garnish with chopped green onions before serving to add freshness and a mild onion flavor.

Notes

Use whole wheat tortillas for added fiber and nutrients.
Shredded cooked chicken can be substituted with rotisserie chicken for convenience.
Feel free to use homemade enchilada sauce or your preferred store-bought brand.
To make it spicier, add jalapeños or a pinch of cayenne pepper to the vegetable sauté.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.