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Chicken Taco Casserole

Ingredients

For the Cilantro Lime Rice:

  • 3 c cooked rice
  • juice of 1 lime
  • 2 T fresh cilantro chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • salt to taste

For the Sauce:

  • 1 Tbs Country Crock Spread
  • 1 bell pepper
  • 1 garlic clove
  • 1 14.5 oz. can petite diced tomatoes
  • 1/2 c diced green chile
  • 1 8 oz can tomato sauce
  • 2 Tbs tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste

For the casserole:

  • 2 chicken breasts cooked and shredded
  • 1 15 oz. can black beans
  • 3 to 4 c sharp cheddar cheese shredded
  • 12 soft corn tortillas lightly covered in Country Crock Spread
  • sour cream Optional
  • tomatoes diced (Optional)
  • avocados diced (Optional)

Instructions

  • Preheat oven to 350 degrees.
  • Mix together rice ingredients in a medium bowl and set aside.
  • Heat a skillet to medium heat. Add 2 Tbs. Country Crock Spread and garlic. Once spread is melted, add bell peppers and cook until tender.
  • Add diced tomatoes, tomato sauce, tomato paste, green chile, spices and salt and pepper to pan. Simmer for about 10 minutes and remove from heat.
  • Add a small amount of sauce to the bottom of a 9"X13" pan. Layer 6 corn tortillas, rice, beans, chicken, sauce, and cheese, then repeat for the next layer.
  • Bake for 30 minutes, then cool for about 10 to 15 minutes.
  • Top with sour cream, tomatoes, and avocado.