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Baking the Fall Chili Chicken Taco Casserole properly is crucial for achieving the perfect texture and flavor. After layering the ingredients, cover the casserole dish with foil. This helps to trap moisture, allowing the flavors to meld beautifully and the chicken to remain tender. Bake the casserole covered for the first 30 minutes to ensure all the components cook evenly and the flavors intensify.

Fall Chili Chicken Taco Casserole

Warm up your autumn evenings with a delightful Fall Chili Chicken Taco Casserole. Perfect for family dinners or casual gatherings, this dish combines the comforting flavors of chili and tacos into one hearty meal. Featuring shredded chicken, black beans, sweet corn, and colorful veggies, it’s packed with nutrients and flavor. Enjoy the rich, comforting layers topped with melty cheese, and make lasting memories around the table with this easy-to-make casserole.
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Ingredients
  

2 cups shredded cooked chicken (rotisserie works great)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned, drained)

1 cup diced tomatoes (canned with chilies for extra heat)

1 cup chopped red bell pepper

1/2 cup diced onion

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

8 small corn tortillas, cut into quarters

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup sliced green onions (for garnish)

1/4 cup fresh cilantro, chopped (optional, for garnish)

1/2 cup sour cream (optional, for serving)

Instructions
 

Preheat your Oven: Preheat your oven to 375°F (190°C).

    Sauté the Veggies: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and red bell pepper for about 5 minutes, or until softened. Add in the minced garlic and cook for another minute until fragrant.

      Combine the Ingredients: Stir in the shredded chicken, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything together and allow it to heat through for about 5 minutes.

        Layer the Casserole: In a greased 9x13 inch baking dish, spread a thin layer of the chicken mixture on the bottom. Layer half of the corn tortilla pieces over the chicken mixture. Add another layer using half of the remaining chicken mixture. Sprinkle with half of the shredded cheddar and Monterey Jack cheese. Repeat the layers with the remaining tortillas, chicken mixture, and finish with the remaining cheese on top.

          Bake It Up: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

            Serve and Garnish: Once baked, remove from the oven and let it sit for a few minutes. Top with sliced green onions and a sprinkle of fresh cilantro. Serve warm with a dollop of sour cream if desired.

              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6-8