Chicken Burrito Casserole (Print Version)
A layered Mexican-inspired bake with chicken, beans, rice and melted cheese for an easy weeknight dinner.
# What You 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 & 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 & Canned Goods
10 - 2 cups salsa (mild or spicy, as preferred)
11 - 1 can (10 oz) enchilada sauce
→ Spices & Herbs
12 - 1 tsp chili powder
13 - 1 tsp cumin
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 2 tbsp chopped fresh cilantro (optional, for garnish)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
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 layer of salsa evenly across the bottom of the prepared casserole dish. Arrange 3 tortillas over the salsa, tearing as needed to fully cover the surface.
05 - Spoon half of the chicken and bean mixture over the tortillas. Drizzle with half of the enchilada sauce and half of the remaining salsa. Sprinkle 1 cup of shredded cheese evenly on top.
06 - Layer the remaining 3 tortillas over the cheese. Spread the rest of the chicken mixture on top, then drizzle with the remaining enchilada sauce and salsa. Top with the final cup of shredded cheese.
07 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
08 - Remove the foil and continue baking for 10 more minutes until the cheese is bubbly and lightly golden on top.
09 - Remove from the oven and let the casserole rest for 5 minutes. Dollop with sour cream and sprinkle with fresh cilantro before serving.
# Expert Tips:
01 -
- It transforms basic pantry staples into something that tastes like you spent hours you did not spend.
- The layered tortilla trick gives you all the flavors of a burrito without the frustration of rolling six identical ones.
02 -
- Do not skip the five minute rest or your casserole will slide apart like a landslide on a plate.
- Enchilada sauce brands vary wildly in salt and heat, so taste yours before adding extra seasoning.
03 -
- Press each layer down firmly before adding the next, because air pockets lead to a casserole that collapses when served.
- If your tortillas are stiff, warm them for ten seconds in the microwave so they tear less when you fit them into the dish.