High-Fiber, High-Protein Chicken Enchilada Taco Casserole Recipe Makes One-Pan Magic (20 Minutes, 8 Ingredients) by Donna John
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If you love casseroles, Mexican food and getting out of the kitchen fast with minimal dishes to wash, this recipe is for you. High in fiber and high in protein, this one-pan chicken enchilada taco casserole recipe has only eight ingredients and is on the table in under 20 minutes.
This one-pan recipe is full of healthy ingredients. Here is your gluten-free shopping list for this Mexican-inspired skillet casserole recipe: cooked chicken breast, olive oil, onion, black beans or pinto beans (read about the health benefits of beans), Mexican-style whole kernel corn (corn is full of health benefits), a can of green enchilada sauce, tortilla chips, cheese and optional fresh cilantro.
This Tex-Mex chicken casserole is a wonderful Mexican food dinner any day of the week. Not only is your family getting the health benefits of protein and the health benefits of fiber, but this recipe is sure to make everyone look forward to dinner time. Add some of your favorite Mexican side dishes, if you're so inclined, and get ready for the compliments.
Cuisine: Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Ingredients
- 2 - 3 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 15 ounces (1 can) black beans or pinto beans, drained and rinsed
- 15 ounces (1 can) Mexican-style whole kernel corn, drained
- 15 ounces (1 can) green enchilada sauce
- 1/4 cup fresh cilantro, chopped (optional)
- 3 cups tortilla chips, coarsely broken
- 8 ounces cheese, grated (cheddar, cheddar-jack, pepper-jack, Monterey Jack or your favorite Mexican blend)
Optional Toppings
- fresh cilantro
- avocado
- sour cream
- fresh or pickled jalapenos
Here's how to make it:
- Heat the olive oil in a large skillet. Add the onion and cook, stirring, for about 2 minutes.
- Add the beans, corn, cooked chicken and cilantro, if using. (You could use rotisserie chicken. I poached one large chicken breast and shredded it.)
- Stir to combine and cook to heat through, about 3 minutes.
- Pour the enchilada sauce over the top.
- Spread the tortilla chips over the top.
- Top with the cheese.
- To melt the cheese, you have two options. Cover the skillet with a lid and cook until cheese melts.
- Or pop the skillet under the broiler for a few minutes until the cheese melts. (If you melt the cheese under the broiler, be sure your skillet is ovenproof.)
- Serve.
- Garnish the casserole with desired toppings. Store any leftovers covered in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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