Make Taco Tuesday a Chicken Taco Casserole night—and you just might not go back to regular tacos! Easy and delicious, this one-dish wonder has all the fixings of taco night in one yummy casserole.
Recipe tags: chicken base, easy difficulty, main, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tbsp | chili powder |
| 1 tbsp | ground cumin |
| 1 tbsp | paprika |
| 1 tbsp | garlic powder |
| 1 tbsp | black pepper |
| ½ tsp | dried oregano |
| ½ tsp | onion powder |
| Quantity | Ingredient |
|---|---|
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| 3 tbsp | olive oil, divided |
| 1 | onion, diced |
| 1 | poblano pepper, seeded and diced |
| 3 cloves | garlic, minced |
| 1 lb | boneless skinless chicken breasts |
| 1 cup | long-grain rice |
| 15 oz | black beans, drained and rinsed |
| 15 oz | diced tomatoes (with juice) |
| 1 cup | frozen corn |
| 1 cup | shredded Tex-Mex cheese blend |
| 1 cup | store-bought tortilla strips |
| 1 | avocado, peeled, halved, pitted and sliced |
| ½ cup | sour cream |
| ½ cup | pico de gallo |
| 2 | green onions, thinly sliced |
| Lime wedges, for serving |
Directions
In small bowl, stir together chili powder, cumin, paprika, garlic powder, black pepper, oregano and onion powder.
Preheat oven to 425°F.
Drizzle 2 tbsp oil into 13 x 9-inch baking dish. Transfer onion, poblano and garlic to dish.
In small bowl, stir together remaining 1 tbsp oil and 1 tsp Roasted Chicken Base, then brush all over chicken breasts. Transfer chicken to baking dish with veggies. Sprinkle with 1 tbsp of the taco seasoning.
Bake for 15 to 20 minutes or until chicken is golden brown and just cooked through and veggies are lightly golden and tender. Reduce oven temperature to 400°F. Using 2 forks, shred chicken inside baking dish.
Stir in rice, black beans, tomatoes and corn to baking dish.
In large measuring cup, whisk together 2 cups water, remaining Roasted Chicken Base and remaining taco seasoning. Pour over chicken mixture. Stir to combine. Cover with lid or tightly with foil.
Bake for 20 minutes. Stir and cook for another 20 to 25 minutes or until rice is tender and has absorbed most of the liquid.
Sprinkle casserole with Tex-Mex cheese and bake for 2 to 3 minutes or until cheese has melted.
Garnish with tortilla strips, avocado, sour cream, pico de gallo and green onions. Serve with lime wedges.
Tips: Substitute chicken breasts with an equal weight of chicken thighs, if preferred. Substitute poblano pepper with 1 bell pepper and 2 jalapeño peppers, if desired. Substitute shredded Tex-Mex cheese blend with Monterey Jack cheese or Cheddar cheese, if preferred.
