Chicken Taco Casserole
This chicken taco casserole is the perfect healthy dinner or lunch option! Its packed with flavor but also packed with vegetables so you don’t have to worry about eating unhealthy food. It’s a great option for taco tuesday! The leftovers of the taco casserole are almost better than the first round! I make this casserole recipe at least once a week in my house and sometimes we even use the leftovers as the stuffing in our air fryer taquitos! This chicken taco casserole recipe is packed with flavor and nutrition, and it’s so easy to make that you’ll be able to have it on the table in no time. This recipe is gluten free and has a low carb option. This chicken taco casserole is packed with veggies, shredded chicken, rice, and corn tortillas and topped with taco sauce.
Ingredients
- 2 cups shredded chicken homemade or rotisserie
- 1 cup cauliflower rice Frozen
- 1/2 cup brown rice Frozen or instant rice must be cooked beforehand
- 1 green pepper diced
- 1/2 cup tomatoes diced
- 1/2 red onion diced
- 1/2 cup cheddar cheese vegan dairy-free or fat free cheddar cheese
- 6-9 corn tortillas
- 1 cup taco sauce
Instructions
- Cut the corn tortillas in half and cover the bottom of the baking dish.
- Top with cauliflower rice and brown rice.
- Create another layer with corn tortillas.
- Add the peppers, tomatoes, onions, and chicken.
- Create a top layer with corn tortillas.
- Cover with taco sauce and cheese.
- Bake at 425 for 30-40 minutes until fully heated through. Cook covered with tin foil. Remove tin foil for the final 10 minutes.