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Chicken Burrito Casserole Recipe

Chicken Burrito Casserole Recipe

This delicious and satisfying dish transforms simple ingredients into a comforting, layered meal perfect for the whole family.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded rotisserie chicken works great!
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chilies like Ro-Tel), undrained
  • 1 (4-ounce) can chopped green chilies undrained
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 8-10 small (6-inch) flour tortillas, cut into 1-inch strips or 4-6 large (8-inch) tortillas quartered
  • 1.5 cups shredded Mexican cheese blend cheddar, Monterey Jack, etc.
  • 1 cup salsa plus more for serving
  • 1/2 cup sour cream or plain Greek yogurt plus more for serving
Optional toppings
  • chopped cilantro
  • diced avocado
  • pickled jalapeños
  • shredded lettuce

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or a little butter.
  2. In a large bowl, combine the shredded cooked chicken, rinsed and drained black beans, undrained diced tomatoes and green chilies, undrained chopped green chilies, taco seasoning mix, cumin, chili powder, and garlic powder. Stir everything together until well combined.
    1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1 (15-ounce) can black beans, rinsed and drained, 1 (10-ounce) can diced tomatoes and green chilies, 1 (4-ounce) can chopped green chilies, 1 packet (1 ounce) taco seasoning mix, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder
  3. Spread about one-third of the tortilla strips evenly over the bottom of the prepared baking dish.
    8-10 small (6-inch) flour tortillas, cut into 1-inch strips or 4-6 large (8-inch) tortillas quartered
  4. Spoon about half of the chicken and bean mixture over the tortilla layer.
    1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  5. Sprinkle about one-third of the shredded Mexican cheese blend over the chicken mixture.
    1.5 cups shredded Mexican cheese blend
  6. In a small bowl, whisk together the salsa and sour cream (or Greek yogurt). Pour half of this salsa mixture evenly over the cheese layer.
    1 cup salsa, 1/2 cup sour cream or plain Greek yogurt
  7. Add another layer of tortilla strips over the salsa mixture. Then, spread the remaining half of the chicken and bean mixture. Sprinkle another third of the cheese blend over this layer.
    8-10 small (6-inch) flour tortillas, cut into 1-inch strips or 4-6 large (8-inch) tortillas quartered, 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  8. Top with the remaining tortilla strips, the rest of the salsa mixture, and finally, the remaining shredded cheese. This creates a beautiful, cheesy crust.
    8-10 small (6-inch) flour tortillas, cut into 1-inch strips or 4-6 large (8-inch) tortillas quartered, 1 cup salsa, 1/2 cup sour cream or plain Greek yogurt, 1.5 cups shredded Mexican cheese blend
  9. Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.
  10. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the edges are lightly golden brown.
  11. Let the casserole sit for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to scoop. Serve hot, garnished with your favorite toppings like chopped cilantro, diced avocado, or a dollop of extra sour cream.
    chopped cilantro, diced avocado, pickled jalapeños, shredded lettuce, 1/2 cup sour cream or plain Greek yogurt

Notes

Refrigerate leftovers for up to 3-4 days. Freeze for longer storage (2-3 months). Reheat in oven or microwave.