Description
This Chicken Burrito Casserole is a hearty, flavorful meal that combines all the delicious elements of a burrito into one easy-to-make casserole dish. With seasoned chicken, beans, corn, and melted cheese, it’s a perfect family-friendly dinner. This comforting dish is customizable, allowing you to add your favorite toppings like sour cream, salsa, and guacamole. Ideal for busy weeknights or casual gatherings, this recipe is sure to impress with its bold flavors and cozy texture.
Ingredients
- 2 cups cooked chicken, shredded
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1 can (15 oz) black beans, drained and rinsed
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1 can (10 oz) enchilada sauce
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1 cup frozen corn, thawed
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1 packet taco seasoning
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1/2 cup diced onions
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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8 small flour tortillas, cut into strips
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1/2 cup sour cream (optional topping)
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Salsa (optional topping)
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Fresh cilantro (optional topping)
Instructions
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Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, taco seasoning, and diced onions.
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Grease a 9×13-inch casserole dish and layer tortilla strips at the bottom.
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Top the tortillas with half of the chicken mixture and sprinkle with half of the shredded cheeses.
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Repeat with another layer of tortilla strips, the remaining chicken mixture, and the rest of the shredded cheese.
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Pour the enchilada sauce over the top, ensuring the surface is fully covered.
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Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
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Let the casserole cool for a few minutes before serving.
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Serve with sour cream, salsa, and fresh cilantro, if desired.
Notes
- Variations: Add veggies like bell peppers or zucchini for extra nutrition. Use ground turkey or beef instead of chicken if preferred. For a spicier version, add jalapeños or use a hot enchilada sauce. You can also make it gluten-free by using gluten-free tortillas.
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Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
