Chicken Burrito Casserole (Print View)
Layered chicken, beans, rice, and melted cheese in a comforting Mexican-inspired baked dish.
# What You'll 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 and 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 and Canned Goods
10 - 2 cups salsa (mild or spicy, as preferred)
11 - 1 can (10 oz) enchilada sauce
→ Spices and 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:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
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 cook for 2 to 3 minutes until heated through.
04 - Spread a thin, even layer of salsa across the bottom of the prepared casserole dish. Arrange 3 tortillas over the salsa, tearing them as needed to form an even coverage.
05 - Spoon half of the chicken and bean 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 - Repeat the layering with the remaining 3 tortillas, followed by the rest of the chicken mixture, enchilada sauce, salsa, and 1 cup of shredded cheese.
07 - Cover the casserole dish tightly with aluminum foil and bake for 20 minutes to allow the layers to heat through and the flavors to meld.
08 - Remove the foil and continue baking for 10 more minutes until the cheese is bubbly and lightly golden on top.
09 - Remove the casserole from the oven and let it rest for 5 minutes to set. Dollop with sour cream and sprinkle with fresh cilantro before serving.
# Expert Suggestions:
01 -
- Everything gets layered into one pan so you're not washing six pots and pans afterward
- The tortillas soften into something almost like dumplings while still holding their structure
- Leftovers reheat beautifully for tomorrow's lunch, maybe even better than the first night
02 -
- Don't skip the rest period or you'll end up with a beautiful delicious mess on plates
- The casserole is done when you see steady bubbling around the edges not just on top
03 -
- Warm your tortillas in the microwave for 30 seconds they'll layer without tearing
- Use the back of your spoon to spread sauces evenly instead of just dumping