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Healthy Chicken Taco Casserole

Healthy chicken taco casserole with a cheesy, bubbly bake—loaded with lean shredded chicken, black beans, corn, salsa, and warm taco spices. Layered with crispy-ish tortilla strips for hearty texture and easy meal prep slices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Chicken taco filling
  • 2 cup cooked shredded chicken breast
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup salsa
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 1 cup shredded Mexican cheese blend
Toppings and layers
  • 6 small corn tortillas, cut into strips
  • 2 tbsp chopped cilantro
  • 0.25 cup diced green onions

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 375°F (190°C) so it’s hot when the casserole goes in.
  2. Lightly spray a 9x13-inch baking dish to help the cheese and tortillas release cleanly.
  3. In a large bowl, combine chicken, black beans, corn, salsa, diced tomatoes with green chilies, chili powder, cumin, and garlic powder until evenly mixed.
  4. Fold in half of the shredded Mexican cheese blend so it melts into the filling.
  5. Layer half of the corn tortilla strips in the baking dish to form the base texture.
  6. Spread the chicken mixture over the tortilla layer in an even layer.
  7. Top with the remaining corn tortilla strips to create a second layer that turns golden in the oven.
  8. Sprinkle the remaining Mexican cheese blend over the top for a bubbly, browned finish.
Bake and serve
  1. Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden at the edges.
  2. Garnish with chopped cilantro and diced green onions before serving for fresh, bright color.

Notes

For easy meal prep, cool completely, then cover and refrigerate up to 4 days. Reheat individual portions in the microwave until hot. Freezing is not ideal because tortilla strips can soften, but you can freeze for up to 2 months if needed. For a lower-fat option, use a reduced-fat Mexican cheese blend while keeping the same amounts of chicken and beans to maintain high protein.