Description
This Chicken Burrito Casserole is a hearty, flavorful baked dish perfect for a comforting family dinner. Layers of shredded chicken, black beans, corn, diced tomatoes with green chiles, rice, and creamy taco-seasoned sauce are baked between pieces of flour tortillas and topped with melted Mexican blend cheese. It’s easy to prepare, packed with Tex-Mex flavors, and garnished with fresh cilantro and green onions for a vibrant finish.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked and shredded chicken breast
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 1 cup cooked rice
- 1 cup sour cream
- 1 (10-ounce) can cream of chicken soup
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Other Ingredients
- 2 cups shredded Mexican blend cheese
- 6 large flour tortillas
- Chopped cilantro, for garnish
- Sliced green onions, for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking during baking.
- Combine Filling Ingredients: In a large mixing bowl, thoroughly combine the shredded chicken, black beans, corn, diced tomatoes with green chiles, cooked rice, sour cream, cream of chicken soup, chili powder, cumin, garlic powder, and salt until the mixture is uniform and well blended.
- Layer Tortillas and Filling: Cut or tear the flour tortillas into 2-inch pieces. Spread half of these tortilla pieces evenly in the bottom of the prepared baking dish to form the first layer. Spoon half of the chicken mixture over the tortillas and spread it out evenly. Sprinkle 1 cup of shredded Mexican blend cheese evenly over the chicken layer.
- Repeat layering: Add the remaining tortilla pieces on top of the cheese layer, followed by the remaining chicken mixture. Spread this layer evenly, then top with the remaining 1 cup of shredded cheese.
- Cover and Bake: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 25 minutes. This steams and melds the flavors together while warming the filling thoroughly.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes. This step allows the cheese on top to melt fully and turn a golden, bubbly brown.
- Cool and Garnish: Let the casserole cool slightly after removing from the oven to set. Garnish with freshly chopped cilantro and sliced green onions before serving to add brightness and a fresh herbal note.
Notes
- For a healthier twist, substitute Greek yogurt for the sour cream or use brown rice instead of white rice.
- To make this recipe gluten-free, use gluten-free tortillas and verify that the cream of chicken soup is gluten-free.
- Serve with salsa, sliced avocado, or your favorite hot sauce for added flavor and heat.
