Taco Cassarole


  • 1 Pack Chicken breast
  • 1 Can Corn
  • 1 Can Black Beans
  • 1 Can Enchilada Sauce
  • 1/2 Jar Salsa of choice
  • 1 Cup Cheese of choice (I use shredded Mexican or Fat Free Cheddar)
  • 1/2 Tbsp Chili Powder
  • 1/2 Tbsp Cayenne Powder
  • Hard or Soft Shells (I prefer hard)
  • *optional- Dash of Cilantro




  1. Cook chicken in crock pot on high for 4 hours or low for 8 until it shreds easily (or shred chicken in another method)
  2. Preheat over to 350
  3. Mix enchilada sauce, beans, cilantro, corn, and spices together in a bowl
  4. Place shell in bottom of pan. If you are using hard shell break up to cover bottom
  5. Layer shell with chicken
  6. Layer chicken with sauce mixture
  7. Layer sauce mixture
  8. Repeat the process until the pan is full
  9. On top of last later of shell add salsa and cheese
  10. Place in oven for 20 mins

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