Description
This Healthy Chicken Taco Casserole combines all your favorite taco flavors in one hearty dish, with none of the guilt. Skip the drive-thru and enjoy this family-friendly meal instead.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning (low-sodium preferred)
- 1 can (15oz) black beans, drained and rinsed
- 1 can (15oz) corn kernels, drained
- 1 can (10oz) diced tomatoes with green chilies, undrained
- ½ cup plain Greek yogurt
- 8 corn tortillas (6-inch), cut into triangles
- 1½ cups reduced-fat Mexican blend cheese
- ¼ cup fresh cilantro, chopped (optional for garnish)
Instructions
- Preheat oven to 375°F and lightly coat a 9×13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken and half the taco seasoning, cooking for 5-6 minutes until golden brown. Transfer to a plate.
- In the same skillet, sauté onion and bell peppers for 3-4 minutes until slightly softened. Add garlic and cook for 30 seconds until fragrant.
- Return chicken to the skillet. Add black beans, corn, diced tomatoes with chilies, and remaining taco seasoning. Simmer for 2-3 minutes, then remove from heat and fold in Greek yogurt.
- Layer half the tortilla triangles on the bottom of the baking dish. Top with half the chicken mixture, another layer of tortillas, then the remaining chicken mixture. Sprinkle cheese evenly over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before garnishing with cilantro and serving.