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Chicken Burrito Casserole For a QUICK dinner

Chicken Burrito Casserole For

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A hearty and satisfying Chicken Burrito Casserole that brings the flavors of your favorite Mexican burrito to your dinner table, combining tender chicken, flavorful spices, and beloved burrito toppings into one easy-to-make dish.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes with green chilies
  • 1 cup salsa
  • 1 cup sour cream
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 6 flour tortillas, cut into strips
  • Fresh cilantro, for garnish (optional)
  • Green onions, sliced, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes, salsa, sour cream, cumin, and chili powder. Stir well.
  4. Spread a layer of tortilla strips evenly across the bottom of the baking dish.
  5. Spoon half of the chicken mixture over the tortilla layer.
  6. Add another layer of tortilla strips, followed by the remaining chicken mixture.
  7. Finish with a top layer of tortilla strips.
  8. Sprinkle the shredded cheese over the top.
  9. Cover the dish with aluminum foil and bake for 20 minutes.
  10. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden.
  11. Let the casserole cool for 5 minutes before serving.
  12. Garnish with cilantro and green onions, if desired.

Notes

  • For a spicier casserole, add jalapeños or use a spicier salsa.
  • Substitute chicken with quinoa or additional beans for a vegetarian option.
  • Use corn tortillas for a gluten-free version.
  • Rotisserie chicken can be used for convenience.
  • Leftovers can be stored in an airtight container in the refrigerator for up to three days.
  • The casserole can be frozen for up to three months.

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