Description
A delicious and easy-to-make Chicken Burrito Casserole that combines tender shredded chicken, black beans, corn, and savory spices, all layered between flour tortillas and gooey cheese. Perfect for a family dinner or a potluck gathering.
Ingredients
Scale
For the Casserole:
- 3 cups cooked shredded chicken
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 cup salsa
- 1 (10-ounce) can enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups cooked rice
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 6 large flour tortillas, cut into pieces
- Fresh cilantro and sliced green onions for garnish
Instructions
- Preheat oven: Preheat the oven to 375°F.
- Mix ingredients: In a large bowl, combine shredded chicken, black beans, corn, salsa, enchilada sauce, chili powder, cumin, cooked rice, and 1 cup of shredded cheese. Stir in the sour cream.
- Layer: Grease a 9×13-inch baking dish. Layer half of the tortillas, then half of the chicken mixture. Repeat layers. Top with remaining cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until bubbly.
- Rest and serve: Let it sit for 5 minutes before garnishing with cilantro and green onions.
Notes
- Rotisserie chicken can be used for convenience.
- Add jalapeños or hot sauce for extra spice.
- This casserole freezes well—assemble and freeze before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 casserole
- Calories: 480
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
