Easy Chicken Burrito Casserole
This Easy Chicken Burrito Casserole is a quick, customizable, and satisfying meal perfect for busy weeknights. Layers of tortillas, flavorful chicken mixture, and melted cheese create a comforting and crowd-pleasing dish that can be easily adapted to suit dietary needs and preferences.
Equipment
- Large bowl
- 9x13 inch baking dish
- Oven
- Aluminum foil
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
Ingredients
- 2 cups cooked and shredded chicken
- 6-8 flour or corn tortillas
- 2 cups shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- Sour cream optional
- Green onions optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the cooked and shredded chicken, black beans, corn, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
- Lay a tortilla over the chicken mixture, overlapping the edges if necessary to cover the bottom of the dish.
- Spread another layer of the chicken mixture over the tortilla.
- Repeat the layering process with the tortillas and chicken mixture until you've used all the ingredients. The top layer should be a tortilla.
- Sprinkle the shredded cheese evenly over the top tortilla layer.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Remove the casserole from the oven and let it rest for 5-10 minutes before cutting and serving.
- Garnish with sour cream, green onions, and avocado slices, if desired. Serve hot and enjoy!
Notes
For a gluten-free version, use corn tortillas. For a dairy-free version, omit the cheese or use dairy-free cheese alternative. The casserole can be assembled up to 24 hours in advance and stored in the refrigerator. Add an extra 10-15 minutes to the baking time. You can also freeze the assembled casserole before baking for up to 3 months. Thaw in the refrigerator overnight before baking.