Recipe For Chicken Taco Bake


I love to plan. I love to shop. I love to feel like everything is under control (even if it really isn’t). That is part of the reason I make weekly menus. It saves me from panicking at 4pm everyday. It saves me from running to the store 3 times a week. It saves me some pretty big bucks, too. When I plan these meals, I take a look in my fridge. What needs to be used up? What do I already have? What can I re-purpose, disguise, reinvent? What don’t I need to buy?

I will always have to buy milk (about 7 gallons a week – ugh!), eggs (about 3 dozen) and other dairy things (yogurt, butter, cheese [unless butter or cheese was on sale and I stocked my freezer]) and fresh fruit and veggies (except during garden season, then I only need to buy fruit). I don’t always have to buy meat, starches, spices, etc. though. I try to have at least 50 pounds of meat in my freezer at all times. Anyway, I am rambling.

This casserole goes together quickly, especially if you are using leftovers. Everything is literally thrown together in a bowl and then baked in a casserole. I have been making it for decades, so I can tell you it’s tried and true. It tastes a little like chicken enchiladas. You can add more cheese if you like it that way, you can add more chips if you want more filler. You can use a can of Rotel in place of separate cans of tomatoes and green chiles. You can use onion powder in place of fresh. See…lots of choices for this pantry meal.

1. Info for Chicken Taco Bake

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Chicken Taco Bake

  • 1 cup shredded cheddar cheese
  • 2 cups chopped cooked chicken or turkey
  • 1 can chopped tomatoes
  • 1 cup crushed tortilla chips
  • 1 small can green chilies
  • 1 pkg taco seasoning mix
  • 1 egg, beaten

3. Directions:

  1. Set aside ½ cup cheese.
  2. Combine remaining cheese and other ingredients in a bowl; mix well.
  3. Spread into 2 quart baking dish.
  4. Bake 375 degrees for 35 minutes.
  5. Top with reserved cheese.
  6. Return to oven for 5 minutes or until cheese is melted.
  7. Serve with sour cream.

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