Chicken Burrito Casserole (Print Page)
A cheesy, layered casserole with chicken, beans, rice, and salsa for an easy weeknight dinner.
# What You 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)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with cooking spray or oil.
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 as needed to fully cover the surface.
06 - Spoon half of the chicken and bean mixture evenly over the tortillas. Drizzle with half of the enchilada sauce and half of the remaining salsa. Top with 1 cup of shredded cheese.
07 - Repeat the layering with the remaining 3 tortillas, the rest of the chicken mixture, the remaining enchilada sauce, the remaining salsa, and the final 1 cup of shredded cheese.
08 - Cover the casserole dish tightly with aluminum foil and bake for 20 minutes.
09 - Remove the foil and continue baking for an additional 10 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 Tips:
01 -
- It transforms simple pantry staples into something that tastes like you spent hours, not minutes, putting it together.
- The layered tortilla structure soaks up all the salsa and enchilada sauce, making every bite incredibly moist and rich.
02 -
- Do not skip the rest time after baking, as cutting too early will cause the layers to slide apart into a messy pile.
- Tearing the tortillas to fit the dish is completely fine and actually helps the layers hold together better when serving.
03 -
- Warm the tortillas slightly before layering so they become pliable and less likely to tear when you press them into the dish.
- Use a mild salsa if you are unsure about heat levels, as you can always serve hot sauce on the side for those who want more fire.