A comforting and easy cheesy chicken burrito casserole that combines seasoned chicken, melted cheese, and tortillas for a quick family dinner. Perfect for busy weeknights and customizable to suit your taste.
Ingredients
- 3 cups shredded cooked chicken (rotisserie preferred)
- 12 medium flour tortillas
- 3 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 can (4 oz) diced green chilies
- 1 cup sour cream
- 1 cup enchilada sauce (red or green)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh cilantro (optional, for garnish)
- Olive oil or butter (to grease baking dish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or butter.
- In a large mixing bowl, combine shredded chicken, sour cream, enchilada sauce, black beans, thawed corn, diced green chilies, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until evenly coated.
- Place a layer of 4 flour tortillas on the bottom of the baking dish.
- Spread about one-third of the chicken mixture evenly over the tortillas.
- Sprinkle 1 cup of shredded cheese over the chicken mixture.
- Repeat layering two more times: tortillas, chicken mixture, and cheese, finishing with a cheese layer on top.
- Bake uncovered for 25-30 minutes until cheese is bubbly and golden brown and casserole is heated through.
- Let the casserole rest for 5-10 minutes before cutting to help it set.
- Garnish with chopped fresh cilantro and serve with sour cream or guacamole if desired.
Notes
If cheese browns too quickly, tent casserole with foil halfway through baking. Drain canned ingredients well to avoid soggy tortillas. Let casserole rest before cutting for cleaner slices. Rotisserie chicken is recommended for speed and flavor. For gluten-free, substitute flour tortillas with corn or gluten-free tortillas.