Description
This Easy Chicken Burrito Casserole is a delicious and comforting Mexican-inspired dish that the whole family will love. Layers of shredded chicken, beans, corn, and rice are flavored with spices, salsa, and cheese, then baked to bubbly perfection. It’s easy to make and perfect for a weeknight dinner.
Ingredients
Scale
For the casserole:
- 3 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup salsa
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked rice
- 1 1/2 cups shredded cheddar cheese or Mexican blend
- 6 large flour tortillas, cut into strips
For garnish:
- Chopped green onions and cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix the filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, sour cream, cumin, chili powder, garlic powder, salt, and pepper. Stir in the cooked rice and 1 cup of shredded cheese.
- Layer the casserole: Grease a 9×13-inch casserole dish. Layer half of the tortilla strips in the bottom, then spread half of the chicken mixture over them. Repeat with remaining tortilla strips and chicken mixture. Top with remaining cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Rest and garnish: Let the casserole rest for 5 minutes before serving. Garnish with green onions and cilantro if desired.
Notes
- This dish is a great way to use up leftover chicken and rice.
- Add chopped jalapeños for extra heat or top with diced avocado and lime juice before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
