Recipes and Cooking Chicken Taco Casserole 3.8 (89) 3 Reviews Do you like tacos? Then you'll love this Chicken Taco Casserole recipe. Melted Monterey Jack cheese adds the perfect amount of creamy goodness to the top of this surprisingly low-calorie taco casserole. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 3, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 30 mins Stand Time: 5 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 12 ounce chicken breast strips for stir-frying 2 cloves garlic, minced 1 teaspoon chili powder 2 teaspoon canola oil 1 medium onion, halved and thinly sliced ¾ cup chopped red or green sweet pepper (1 medium) 1 10 ounce package frozen chopped spinach, thawed and squeezed dry 1 ½ cup purchased salsa 4 6 inch corn tortillas, coarsely torn 3 ounce reduced-fat Monterey Jack cheese, shredded (3/4 cup) ½ cup cherry tomatoes, quartered or chopped (optional) ½ of an avocado, halved, seeded, peeled, and chopped (optional) Corn chips, baked tortilla chips, or broken taco shells (optional) Directions Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside. Add canola oil to skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa in the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or corn chips. Rate it Print Nutrition Facts (per serving) 196 Calories 6g Fat 15g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 196 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 43mg 14% Sodium 544mg 24% Total Carbohydrate 15g 5% Total Sugars 4g Protein 20g Vitamin C 39mg 195% Calcium 171.6mg 13% Iron 1.1mg 6% Potassium 251mg 5% Folate, total 76.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.