Chicken Burrito Casserole
A comforting dish combining classic Mexican flavors with hearty layers of shredded chicken, beans, and melty cheese, perfect for chilly nights.
Ingredients
Casserole Base
- 2 cups cooked chicken, shredded or diced Use rotisserie chicken for convenience.
- 1 can black beans, rinsed and drained Can substitute with pinto or kidney beans.
- 1 cup corn, frozen or fresh
- 1 cup taco seasoning Adjust according to spice preference.
- 2 cups salsa Reserve some for drizzling before serving.
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 pieces flour tortillas (or gluten-free tortillas) Use gluten-free alternatives for a gluten-free version.
Optional Toppings
- to taste avocado
- to taste cilantro
- to taste sour cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, black beans, corn, taco seasoning, and salsa.
Assembly
- Layer three tortillas on the bottom of a greased 9×13 inch baking dish, overlapping them slightly.
- Pour half of the chicken mixture over the tortillas, and sprinkle with one cup of shredded cheese.
- Add another layer of tortillas followed by the remaining chicken mixture and top with the remaining cheese.
Baking
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serving
- Let the casserole cool for a few minutes before serving.
Notes
For added texture, consider adding crushed tortilla chips before the final bake. Store leftovers covered in the refrigerator for up to 3-4 days or freeze for up to three months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 5g
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