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Casseroles have long held a cherished place in family meals, serving as a comforting and convenient way to feed a crowd. Their versatility allows for endless variations, making them a staple for busy weeknights and gatherings alike. One standout recipe that has gained popularity in recent years is the Healthy Chicken Taco Casserole. This dish not only captures the essence of Mexican flavors but also offers a nutritious alternative to traditional casseroles that can often be heavy and indulgent.

Healthy Chicken Taco Casserole

Discover the Healthy Chicken Taco Casserole, a nutritious twist on a classic family favorite! This comforting one-dish meal combines lean chicken, fiber-rich black beans, sweet corn, and zesty spices for a deliciously satisfying dinner. Perfect for busy weeknights, this casserole promotes health without sacrificing flavor. Dive into a recipe that brings everyone together while keeping meals wholesome and easy. Enjoy the delightful flavors of Mexican cuisine with this healthy option!
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Ingredients
  

1 pound boneless, skinless chicken breast, cooked and shredded

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

1 cup corn (fresh or frozen)

1 cup diced tomatoes (either canned or fresh)

1 cup onion, finely diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup Greek yogurt (as a healthier alternative to sour cream)

1 cup shredded low-fat cheese (choose Cheddar or a Mexican blend)

8 whole wheat tortilla wraps, cut into quarters

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) so it's ready for baking.

    Cook the Chicken: If your chicken breasts are not yet cooked, either boil or grill them until they reach a safe internal temperature. Once cooked, let the chicken cool slightly before shredding it into bite-sized pieces using two forks.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing them until the onion turns translucent, which should take about 4-5 minutes. Stir occasionally to prevent sticking.

        Combine Ingredients: In a large mixing bowl, combine the shredded chicken, rinsed black beans, corn, diced tomatoes, sautéed onion and garlic mixture, cumin, chili powder, paprika, salt, and pepper. Mix thoroughly until all the ingredients are well incorporated.

          Layer the Casserole: Lightly grease a 9x13-inch baking dish. Start layering the casserole by placing a layer of the quartered tortilla wraps at the bottom. Spoon half of the chicken mixture over the tortillas, spreading it evenly. Follow with half of the Greek yogurt and half of the shredded cheese. Repeat the layering with another set of tortilla quarters, the remaining chicken mixture, Greek yogurt, and top it off with the remaining cheese.

            Bake the Casserole: Cover the baking dish with aluminum foil to retain moisture during baking. Place it in the preheated oven and bake for 25 minutes. After this, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

              Garnish and Serve: Once baked, carefully take the casserole out of the oven and let it cool for a few minutes before slicing. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an added kick of flavor.

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                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6 servings

                    Enjoy this wholesome and flavorful dish that brings the essence of Mexican cuisine right to your table!