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High Protein Chicken Taco Casserole
A high-protein chicken taco casserole made with Greek yogurt instead of cream soup. This family-friendly, athlete-approved dinner is easy to prep, reheats well, and works on repeat for busy weeks.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 bell peppers, red, yellow, orange, diced
- 4 cloves garlic, minced
- 1 cup corn, fresh or frozen
- 1 can black beans, drained and rinsed
- 1 jar green enchilada sauce
- ¾ –1 cup plain Greek yogurt, 2% or nonfat
- 1 tsp chicken bouillon powder
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1½ –2 cups shredded Mexican-blend cheese
- Fresh cilantro, for topping
- Crushed tortilla chips, optional for serving
Instructions
Option 1: Boiled Chicken (Most Reliable & Meal-Prep Friendly)
- Add chicken breasts to a large pot and cover with water. Season lightly with salt.
- Bring to a boil, then reduce to a simmer and cook for 15–18 minutes, until fully cooked.
- Drain and shred with two forks. Set aside.
Option 2: Baked Chicken (Hands-Off Option)
- Preheat oven to 400°F.
- Season chicken lightly with salt and pepper and place on a baking sheet.
- Bake for 20–25 minutes, until cooked through.
- Shred and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook for 5–7 minutes, until softened. Add garlic and cook for 30 seconds.
- Stir in green enchilada sauce, Greek yogurt, chicken bouillon powder, cumin, chili powder, and smoked paprika until smooth and creamy.
- Add shredded chicken, black beans, and corn. Stir until evenly coated.
- Transfer mixture to a greased 9×13 baking dish and sprinkle evenly with shredded cheese.
- Bake at 375°F for 20–25 minutes, until bubbly and cheese is melted.
- Top with chopped cilantro and crushed tortilla chips just before serving, if desired.
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