Chicken Burrito Casserole
Enjoy the comforting flavors of fall with this hearty Chicken Burrito Casserole, perfect for family dinners and seasonal gatherings.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Using rotisserie chicken can save time.
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 packet (1 oz) taco seasoning Adjust based on spice preference.
- 1 cup salsa Mild or hot, depending on preference.
- 2 cups cooked rice (white or brown)
- 1 can (10 oz) diced tomatoes with green chilies
- 1.5 cups shredded cheese Cheddar, Monterey Jack, or a mix.
- 4 large flour tortillas Corn tortillas can be used for gluten-free.
- 0.5 cup sour cream Plain yogurt can be a lighter alternative.
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, black beans, corn, taco seasoning, salsa, cooked rice, and diced tomatoes. Mix well to ensure everything is evenly coated.
Layering
- In a greased 9x13-inch baking dish, lay two tortillas on the bottom. Spread half of the chicken mixture over the tortillas, followed by a sprinkle of cheese.
- Add two more tortillas on top, then the remaining chicken mixture, another sprinkle of cheese, and top with the last two tortillas.
- Finish with the rest of the cheese on top.
Baking
- Dollop sour cream over the top layer of cheese, spreading it gently for even coverage.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before slicing into squares and serve warm.
Notes
For additional flavor, consider adding diced jalapeños for extra kick, and store leftovers in the refrigerator for up to 3 days or freeze for 3 months.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 650mgFiber: 6gSugar: 3g
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