Flavorful Chicken Taco Casserole Recipe


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With plenty of Mexican spices and fresh mushrooms, this is one tasty chicken casserole.

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  • 1 package small corn tortillas
  • 3 Tbs. butter
  • 4 oz. sliced fresh mushrooms
  • 3 Tbs. flour
  • 1 C. milk
  • 1 small jar green taco sauce
  • 1 Tbs. chili powder
  • 2 C. cooked diced chicken
  • 1 small can chopped green chili peppers
  • 2 C. shredded Mexican cheese blend or half Cheddar, half Monterey Jack

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Cut or tear the corn tortillas into bite-size pieces; set aside. In a saucepan over low heat, melt butter; add mushrooms and sauté until mushrooms are tender. Remove mushrooms; set aside. Add flour to melted butter and stir until blended and smooth. Slowly, stirring constantly, add the milk to the saucepan, cooking until thickened and smooth. Return the cooked mushrooms to the sauce. Add taco sauce and chili powder to the mushroom sauce. In large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with chopped green chilies. Pour the sauce evenly over all and top with the shredded cheese. Refrigerate, covered, for a few hours before baking for best flavor. Chicken taco casserole makes about 6-8 serving

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