Chicken Taco Casserole

eatingwell.com

Tricia Altman Williams

4 cups shredded cooked chicken breast

2 cups chopped green bell peppers

2 cups shredded Mexican cheese blend, divided

1 (15 ounce) can no-salt-added black beans, rinsed

1 ½ cups fresh or thawed frozen corn kernels

¾ cup finely chopped red onion, divided

4 ounces reduced-fat cream cheese, softened

½ cup reduced-fat plain strained (Greek-style) yogurt

½ cup medium salsa

3 tablespoons lime juice

1 ½ tablespoons reduced-sodium taco seasoning mix

1 teaspoon salt

1 ½ cups crushed unsalted tortilla chips, divided

2 tablespoons thinly sliced jalapeño pepper, seeded if desired

1 cup shredded iceberg lettuce

⅔ cup chopped avocado

½ cup chopped plum tomato

2 tablespoons chopped fresh cilantro

Directions at eatingwell.com

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