Healthy Chicken Taco Casserole: Easy, Cheesy, and Guilt-Free
This dish is stacked with healthy, protein-rich ingredients that will satisfy the whole family with its incredible southwest flavors!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 people
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
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″
- 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
1. Preheat oven to 375 degrees and grease a 9×13 baking dish.
2. In a skillet, heat olive oil over medium high heat.
3. Add garlic for 1 minute, then add onion and bell peppers. Cook for about 5 minutes or until soft.
4. Add black beans and taco seasoning and toss to warm. Remove from heat.
5. Lay 2 tortillas on the bottom of the greased baking dish. Spread half of the bean mixture, chicken, enchilada sauce, and cheese over top.
6. Start another layer of tortillas and repeat the layering, finishing with a nice thick layer of shredded cheese.
7. Cover and bake for 15 minutes, then remove the covering and bake for another 5 minutes or until the cheese is nice and golden.
8. Let cool and top with chopped green onion.
Notes
To make it even lighter, try using low-carb tortillas or reducing the cheese slightly.
You can add a layer of spinach or corn for extra veggies.
This casserole is a great make-ahead meal and stores well in the fridge for up to 4 days.
To reheat, cover with foil and bake at 350°F until heated through, or microwave individual servings.
Find it online: https://cookingwithramsay.com/healthy-chicken-taco-casserole/