Mexican Chicken Taco Casserole with Olives

Mexican Chicken Taco Casserole with Olives, Peppers & Queso Fresco Cheese Recipe by Cookin' Canuck


  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 large Anaheim pepper, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 1/2 cups enchilada sauce (I prefer green)
  • 16 corn tortillas
  • 2 cooked boneless, skinless chicken breasts, shredded
  • 1/2 cup sliced California black olives
  • 1 can (14 oz) black beans, drained and rinsed
  • 4 oz. queso fresco cheese, crumbled (plus more for garnish)
  • 1/4 cup minced cilantro, plus more for garnish


  1. Preheat oven to 375 degrees F.
  2. Heat olive oil in a large skillet set over medium heat. Add onion, and Anaheim and bell peppers. Cook, stirring occasionally, for 5 minutes.
  3. Add garlic, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until the vegetables are tender.
  4. Coat a 7- by 11-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in the bottom of the dish.
  5. Lay 4 tortillas over the sauce, tearing the tortillas as necessary to make them fit properly.
  6. Spread 1/3 each of the pepper mixture, chicken, olives, black beans, queso fresco cheese and cilantro over the tortillas.
  7. Top with 1/2 cup of the enchilada sauce and 4 additional tortillas. Repeat the layers two more times, ending with corn tortillas, 1/2 cup enchilada sauce and queso fresco cheese.
  8. Cover the baking dish with foil and place it on a baking sheet.
  9. Bake until the casserole is bubbling, 40 to 45 minutes.
  10. Remove the foil and cook for additional 5 minutes, or until the cheese is melted and starting to brown.
  11. Let the casserole cool for about 15 minutes to allow it to set. Cut and serve.



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  2. Thanks for this healthy and delectable recipe.


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