Chicken Taco Casserole brings all the best parts of Taco Tuesday into one cozy, family-friendly dish. A few simple ingredients come together on the stovetop, then get layered with tortillas and cheese before baking until everything is bubbly and golden. It's a taco night upgrade with big Tex Mex flavor!
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Note from Erin
I don't make casseroles just to make dinner easier. If I'm putting one on the table, it still needs to taste like I care.
I came up with this recipe to keep our favorite Tex-Mex flavors in the dinner rotation, but also mix things up from our usual taco night routine.
I wanted something that tastes great even before adding the toppings, holds together for easy serving, and doesn't use canned soup or ingredients my family would just pick out.
Helpful Ingredient Notes
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Chicken: I usually use this easy to prep shredded chicken recipe because it's flavorful and stays juicy. If you are short on time, rotisserie chicken works great too! I like to shred the chicken into medium pieces so the filling has the best texture.
- Salsa: Use a thick salsa so your filling doesn't get runny. If yours looks watery, pour off some of the liquid before mixing it.
- Cream Cheese: Just a bit of cream cheese helps bind everything together without feeling heavy. Let it soften first so it melts right into the chicken mixture.
- Spices: I developed this seasoning blend specifically for this taco bake. It gives enough flavor that the casserole tastes good even before the toppings go on.
- Tortillas: I like to use flour tortillas because they hold their shape as they bake, so the casserole scoops out in nice pieces. You can use corn tortillas if you prefer, but they’ll soften more and blend into the filling.
Many Tex Mex chicken casseroles include beans and corn, but I leave them out to keep things simple and kid-friendly, with the focus on chicken, tortillas, and cheese.
Tips to Make the Best Chicken Taco Bake
Make the Filling
- Making the filling on the stovetop lets the cream cheese mix in evenly and all the flavors meld together, even before baking.
- Cook the onions until they look glossy and soft (not browned), and the peppers are tender when you press them. That's your cue to add the rest of the filling ingredients.
Layer in Pan
- Don't stress over the exact size of the tortilla strips. Just cut or tear them and scatter them evenly in the pan. Make sure they're covered by the last layer of filling so they stay nice and tender as they bake.
Bake and Top
- The casserole is done baking when the cheese is melted and you see gentle bubbling around the edges of the pan.
- Let it rest for a few minutes before adding chips on top. This helps it set up so it's easy to scoop and serve.
Top Tip!
Before you start layering, make sure the chicken mixture is well mixed and evenly coated, with no lumps of cream cheese left.
If you still see bits of cream cheese or the mixture looks too saucy, just keep stirring over low heat for another minute or two until it all comes together.
Make Ahead & Hosting
You can assemble this taco casserole early in the day and then bake it about 45 minutes before serving. It also travels well, which makes it great for potlucks or casual get-togethers.
Add fresh toppings like lettuce and tomato just before serving, or set out a topping bar so everyone can build their own plate the way they like it.
Recipe
Baked Chicken Taco Casserole (No Canned Soup)
Recipe by:Ingredients
- 2 tablespoons (30 ml) olive oil
- ½ cup (80 grams) diced yellow onion
- ½ cup (75 grams) diced red or green bell pepper
- 1½ pounds (680 grams) cooked, shredded chicken
- 1¾ cups (455 grams) thick salsa drain slightly if watery
- 6 tablespoons (85 grams) cream cheese 3 ounces, cubed and softened
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 5 soft taco-sized flour tortillas cut or tear into roughly 2-3 inch pieces
- 3 cups (336 grams) shredded cheese cheddar or Mexican blend, divided
Toppings
- 2 cups (230 grams) crushed tortilla chips
- 1 ½ cups (108 grams) shredded lettuce
- 1 medium (123 grams) tomato diced
- ½ cup (115 grams) sour cream
- 2-3 tablespoons chopped cilantro
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper and sauté for 4–5 minutes, until softened.2 tablespoons olive oil, ½ cup diced yellow onion, ½ cup diced red or green bell pepper
- Reduce heat to medium-low. Add the shredded chicken, salsa, cream cheese, chili powder, cumin, garlic powder, salt, and black pepper. Stir until everything is well combined and the cream cheese is melted and incorporated into the mixture. Remove from heat.1½ pounds cooked, shredded chicken, 1¾ cups thick salsa, 6 tablespoons cream cheese, 1 tablespoon chili powder, 2 teaspoons ground cumin, ½ teaspoon garlic powder, 1 teaspoon salt, ¾ teaspoon black pepper
- Spread half of the chicken mixture into the bottom of the prepared baking dish. Sprinkle with 1½ cups of shredded cheese.3 cups shredded cheese
- Layer the flour tortilla pieces evenly over the cheese.5 soft taco-sized flour tortillas
- Spread the remaining chicken mixture over the tortillas and sprinkle with the remaining 1½ cups of cheese.
- Bake uncovered for 25–30 minutes, until bubbling and the cheese is melted and golden.
- Let cool slightly, then top with crushed tortilla chips, shredded lettuce, diced tomato, sour cream, chopped cilantro, and any other desired toppings (like sliced jalapenos or olives), or serve them on the side.2 cups crushed tortilla chips, 1 ½ cups shredded lettuce, 1 medium tomato, ½ cup sour cream, 2-3 tablespoons chopped cilantro
Notes
- Use crushed Doritos instead of tortilla chips for added flavor.
- Add 1 can of black or pinto beans (drained) or 1 cup of corn kernels for a heartier dish.
- You can also substitute 1 packet (about 1 ounce) of taco seasoning for the individual spices. If using a low-sodium blend, taste the filling before baking and add ¼ to ½ teaspoon of salt if needed.
Equipment
- 9x13 Baking Pan
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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