Taco Night Chicken Casserole

Taco Night Chicken Casserole

This image courtesy of bgfoods.com

Looking for a great new recipe for taco night? Our delicious Taco Night Chicken Casserole will become a family favorite. Having everything that you love about tacos, this wonderful casserole recipe is a cheesy bake that is simply irresistible. A hearty casserole that the family will eat up, once you pull this bake out of the oven you'll just have to dig right in.

Cooking MethodCasserole


  • 1 tablespoon vegetable oil
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 pound skinless chicken breast halves
  • 1 jar (24-ounces) Ortega Salsa - Thick & Chunky (Medium)
  • 1 can (2.25-ounces) sliced ripe olives
  • 6 corn tortillas, cut into halves, divided
  • 2 cups shredded Monterey Jack cheese, shredded
  • 1 cup sour cream


  1. Preheat oven to 350 degrees F.

  2. Heat vegetable oil in large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender.

  3. Add chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink. Stir in salsa and olives.

  4. Place half of tortillas onto bottom of 9-inch-square baking dish. Top with half of chicken mixture and 1 cup cheese; repeat layers. Cover.

  5. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Serve with sour cream.

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This is not clear about the chicken. It sounds like you need to cube the chicken up into small pieces or shred it when it's cooked, but it doesn't state that. Can anyone clarify?

It says to add the chicken to the pan after the vegetables are tender. Then continue to cook the chicken until it is no longer pink.


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