teriyaki chicken taco casserole


teriyaki chicken taco casserole - simple weeknight meal with great flavor but less mess | realfoodsimple.com

Teriyaki chicken is such a great flavor. I love teriyaki chicken in tacos. I used to work at a restaurant in SoCal and they had really great teriyaki tacos. Along with the teriyaki chicken, they used jack cheese, pineapples, lettuce and green onions.

I wanted to recreate that taco but in an easier to make, easier to eat casserole. This teriyaki chicken taco casserole is exactly what I was hoping for.

For this particular recipe, I used some leftover teriyaki chicken. I had made the chicken a different day and had leftovers. The chicken was shredded and was mixed with teriyaki sauce, but it was not drenched in teriyaki. I think too much teriyaki would be way too sweet.

I made a homemade teriyaki sauce, where I used less sugar, but I have not had a chance to recreate it for the blog. A homemade sauce would be so much healthier. Too many sauces you buy at the store have sugar as the first ingredient and usually high fructose corn syrup at that.


7 flour tortillas
2 cups teriyaki chicken
2 cups shredded jack cheese
1 cup diced pineapple - I cut pineapple chunks down into smaller pieces so I can spread them more evenly across the layers
1/2 cup sliced green onions


Preheat oven to 350 degrees.
Spray a 8 x 8 square casserole dish with non-stick spray. I like this one
Take a tortilla and cover the bottom of the dish. Depending on the size of your dish you may have to cut the tortilla to make it fit a bit better. I cut them at first in strips but then realized that the size fit almost perfectly. So I didn't worry about the corners.
Next take a scoop of teriyaki chicken and layer it in the tortilla.
Sprinkle some pineapple bits on the chicken ~1 tablespoon.
Cover the layer with jack cheese.
Sprinkle some green onions.
Repeat the layers again starting with the tortillas until you reach the top of the dish. My dish was about 2 inches and I did three layers.
Cover with aluminum foil and place in the middle rack of the oven.
Bake for ~30 minutes, until the cheese on top is melted and bubbly.

This would be great with an Asian inspired salad and my toasted sesame ginger dressing!

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