Description
This Easy Chicken Burrito Casserole is a comforting and flavorful Mexican-American dish perfect for a family dinner or meal prep. It combines shredded chicken, black beans, corn, salsa, and rice layered with tortillas and cheese, then baked to bubbly perfection. Topped with fresh green onions and cilantro, it’s a cozy, cheesy casserole that’s quick to prepare and sure to satisfy.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup salsa
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked rice
Other Ingredients
- 1 1/2 cups shredded cheddar cheese (or Mexican blend), divided
- 6 large flour tortillas, cut into strips
- Chopped green onions and cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature for baking the casserole evenly and thoroughly.
- Mix the filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, sour cream, ground cumin, chili powder, garlic powder, salt, and pepper. Stir in the cooked rice and 1 cup of the shredded cheese until everything is evenly mixed.
- Prepare the casserole dish: Lightly grease a 9×13-inch casserole dish to prevent sticking and help with easy serving later.
- Layer the casserole: Arrange half of the tortilla strips evenly on the bottom of the casserole dish. Spread half of the chicken mixture over the tortillas. Repeat the layering with the remaining tortilla strips and chicken mixture on top.
- Add cheese topping: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top layer.
- Bake covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to heat through and allow flavors to meld.
- Bake uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Rest and garnish: Let the casserole rest for 5 minutes before serving to set. Garnish with chopped green onions and cilantro if desired for a fresh, bright finish.
Notes
- This casserole is a fantastic way to use up leftover cooked chicken and rice.
- For extra heat, add chopped jalapeños to the filling mixture.
- Top with diced avocado and a squeeze of lime juice for added freshness and creaminess before serving.
