Chicken Burrito Casserole (Printable Version)
A layered Mexican-inspired casserole with chicken, beans, rice, salsa, and melted cheese perfect for busy weeknights.
# 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)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
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 layer of salsa across the bottom of the prepared casserole dish. Arrange 3 tortillas over the salsa, tearing as needed to create an even layer.
05 - Spoon half of the chicken mixture evenly over the tortillas. Drizzle with half of the enchilada sauce and half of the remaining salsa. Sprinkle 1 cup of shredded cheese on top.
06 - Arrange the remaining 3 tortillas over the cheese layer. Top with the remaining chicken mixture, enchilada sauce, salsa, and the final cup of shredded cheese.
07 - Cover the casserole dish tightly with aluminum foil and bake for 20 minutes.
08 - Remove the foil and continue baking for 10 more minutes until the cheese is bubbly and lightly golden on top.
09 - Remove from the oven and let the casserole rest for 5 minutes. Dollop with sour cream and sprinkle with fresh cilantro before serving.
# Expert Advice:
01 -
- It captures every satisfying thing about a chicken burrito but feeds six people with almost no extra effort.
- The layers of tortilla soak up salsa and enchilada sauce until they turn impossibly soft and savory underneath a bubbling cheese cap.
02 -
- Do not skip greasing the dish because the salsa and enchilada sauce will bake onto the edges and create a stubborn mess.
- Letting the casserole rest for those five minutes before slicing keeps the layers from sliding apart into a chaotic pile.
03 -
- Tear the tortillas with your hands instead of cutting them because ragged edges overlap better and trap more sauce in the gaps.
- Taste your salsa before you start and adjust the salt in the filling accordingly, since some salsas are surprisingly salty and others are not.