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5 from 2 votes

Mexican Chicken Taco Casserole with Olives, Peppers & Queso Fresco Cheese

Make tasty tacos into a crowd-pleasing casserole, putting a little twist on a classic recipe.
Prep Time15 mins
Cook Time55 mins
Cooling Time15 mins
Total Time1 hr 25 mins
Course: Entrees
Cuisine: Mexican
Keyword: Poultry Recipes
Servings: 8 Servings
Calories: 268kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 1 large Anaheim pepper thinly sliced
  • 2 red bell peppers thinly sliced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 ½ cups enchilada sauce I prefer green
  • 16 corn tortillas
  • 2 cooked boneless skinless chicken breasts, shredded
  • ½ cup sliced California black olives
  • 1 14 ounce can black beans, drained and rinsed
  • 4 ounces queso fresco cheese crumbled (plus more for garnish)
  • ¼ cup minced cilantro plus more for garnish

Instructions

  • Preheat oven to 375 degrees F.
  • Heat olive oil in a large skillet set over medium heat. Add onion, and Anaheim and bell peppers. Cook, stirring occasionally, for 5 minutes.
  • Add garlic, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until the vegetables are tender.
  • Coat a 7- by 11-inch baking dish with cooking spray. Spread ½ cup of the enchilada sauce in the bottom of the dish.
  • Lay 4 tortillas over the sauce, tearing the tortillas as necessary to make them fit properly.
  • Spread ⅓ each of the pepper mixture, chicken, olives, black beans, queso fresco cheese and cilantro over the tortillas.
  • Top with ½ cup of the enchilada sauce and 4 additional tortillas. Repeat the layers two more times, ending with corn tortillas, ½ cup enchilada sauce and queso fresco cheese.
  • Cover the baking dish with foil and place it on a baking sheet.
  • Bake until the casserole is bubbling, 40 to 45 minutes.
  • Remove the foil and cook for additional 5 minutes, or until the cheese is melted and starting to brown.
  • Let the casserole cool for about 15 minutes to allow it to set. Cut and serve.

Nutrition

Serving: 1Serving (⅛ of Recipe) | Calories: 268kcal | Carbohydrates: 35g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 1124mg | Potassium: 326mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1775IU | Vitamin C: 42.2mg | Calcium: 142mg | Iron: 1.8mg