Chicken Burrito Casserole (Print Version)
A layered Mexican-inspired casserole with chicken, beans, rice, and melted cheese for an easy weeknight dinner.
# What You'll Need:
→ Meats
01 - 2 cups cooked shredded chicken (rotisserie or poached)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Grains & Legumes
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 cup cooked white or brown rice
07 - 6 medium flour tortillas (or corn for gluten-free)
→ Dairy
08 - 2 cups shredded cheddar cheese (or Mexican cheese blend)
09 - 1 cup sour cream
→ Sauces & Canned Goods
10 - 2 cups salsa (mild or spicy, as preferred)
11 - 1 can (10 oz) enchilada sauce
→ Spices & Herbs
12 - 1 tsp chili powder
13 - 1 tsp cumin
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 2 tbsp chopped fresh cilantro (optional, for garnish)
# How to Cook:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - In a large skillet over medium heat, sauté the diced onion, red bell pepper, and minced garlic for 3 to 4 minutes until softened and fragrant.
03 - Add the shredded chicken, drained black beans, cooked rice, chili powder, cumin, salt, and black pepper to the skillet. Stir thoroughly to combine and heat through for 2 to 3 minutes.
04 - Spread a thin, even layer of salsa across the bottom of the prepared casserole dish.
05 - Arrange 3 tortillas over the salsa base, tearing pieces as needed to create full coverage.
06 - Spoon half of the chicken mixture evenly over the tortillas. Drizzle with half the enchilada sauce and half the remaining salsa. Top with 1 cup of shredded cheese.
07 - Repeat the layering with the remaining 3 tortillas, followed by the rest of the chicken mixture, enchilada sauce, salsa, and the final cup of shredded cheese.
08 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
09 - Remove the foil and continue baking for 10 more minutes until the cheese is bubbly and lightly golden on top.
10 - Remove from the oven and let the casserole rest for 5 minutes. Dollop with sour cream and sprinkle with fresh cilantro before serving.
# Expert Advice:
01 -
- It captures every flavor of a loaded chicken burrito but feeds six people with almost no effort.
- The layered tortilla structure soaks up salsa and enchilada sauce in a way that tastes even better reheated the next day.
02 -
- Do not skip the five minute rest because cutting into it immediately will cause the layers to slide apart into a messy pile.
- If your tortillas are stiff, warm them briefly in the microwave or on a dry skillet so they bend without cracking during assembly.
03 -
- Tear your tortillas into irregular pieces rather than laying them flat because the jagged edges create more surface area for absorbing sauce.
- Use a mild salsa if you are serving kids, then pass a bottle of hot sauce at the table so each person can adjust their own heat level.