Key Ingredients for Easy Chicken Burrito Casserole:
- 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut!)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 cup salsa (your favorite variety)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 8-10 small (6-inch) flour tortillas, cut into 1-inch strips
- 1.5 cups shredded Monterey Jack cheese, divided
- 1/2 cup shredded cheddar cheese, divided
- Optional toppings: sour cream, guacamole, chopped cilantro, sliced jalapeños, extra salsa
How to Make Easy Chicken Burrito Casserole:
This Easy Chicken Burrito Casserole is a lifesaver for busy weeknights. It’s a fuss-free, flavor-packed meal that comes together in under an hour, proving that convenience doesn’t mean compromising on taste. The key is layering simple ingredients that meld together beautifully in the oven, creating a hearty and satisfying dish that the whole family will devour. With a preparation time of about 20 minutes and baking time of around 25-30 minutes, you’ll have a delicious homemade meal on the table in no time.
Step-by-Step Instructions:
- Step 1: Preheat and Prep. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter. This will prevent the casserole from sticking.
- Step 2: Combine the Filling. In a large mixing bowl, combine the cooked shredded chicken, rinsed and drained black beans, undrained Rotel diced tomatoes with green chilies, salsa, chili powder, cumin, and garlic powder. Stir well to ensure all the ingredients are evenly distributed. Season with salt and freshly ground black pepper to your liking. Taste a small bit of the mixture to adjust seasonings if necessary.
- Step 3: Layer the Tortillas. Spread about one-third of the tortilla strips evenly over the bottom of the prepared baking dish. This forms the base of our delicious casserole.
- Step 4: Add the Filling. Spoon about half of the chicken and bean mixture evenly over the layer of tortillas.
- Step 5: Cheese Layer One. Sprinkle half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese over the chicken and bean layer. Don’t be shy with the cheese!
- Step 6: Second Tortilla Layer. Arrange another third of the tortilla strips over the cheesy layer.
- Step 7: Second Filling Layer. Spread the remaining chicken and bean mixture evenly over the second tortilla layer.
- Step 8: Final Tortilla Layer. Top with the remaining tortilla strips, arranging them to create a relatively even layer.
- Step 9: Top with Cheese. Sprinkle the remaining Monterey Jack cheese and cheddar cheese evenly over the top layer of tortillas. This will create a beautiful golden-brown crust as it bakes.
- Step 10: Bake the Casserole. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Step 11: Uncover and Brown. Remove the aluminum foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Step 12: Rest and Serve. Let the Easy Chicken Burrito Casserole rest for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to slice. Serve hot with your favorite optional toppings like sour cream, guacamole, fresh cilantro, jalapeños, or extra salsa.
Why You’ll Love This Easy Chicken Burrito Casserole:
This Easy Chicken Burrito Casserole is an absolute winner because it delivers big on comforting, Tex-Mex flavors with minimal effort. The star of the show is the incredibly savory chicken and black bean filling, enveloped in a creamy salsa sauce and crowned with perfectly melted cheese, making it a satisfying meal even more budget-friendly than ordering takeout.
Unlike some more involved chicken bakes, this casserole takes the complexity out of enjoying your favorite burrito flavors, making it a stress-free solution for busy evenings. Prepare to fall in love with its convenience and delicious taste – give this fantastic recipe a try tonight!
Storing and Reheating Tips:
Leftovers of your Easy Chicken Burrito Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool the casserole completely before storing. To reheat, individual portions can be microwaved for 1-2 minutes, or you can reheat the entire dish in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. For longer storage, this casserole freezes beautifully. Allow the casserole to cool completely, then cover tightly with plastic wrap and then aluminum foil, or transfer portions into freezer-safe containers. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as directed.
Final Thoughts:
This Easy Chicken Burrito Casserole is a fantastic, simple solution for a delicious and satisfying meal. It’s perfect for busy nights and guaranteed to please everyone in your household. Give it a try and make Mexican-inspired comfort food a regular part of your week!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Chicken Burrito Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter.
- In a large mixing bowl, combine the cooked shredded chicken, rinsed and drained black beans, undrained Rotel diced tomatoes with green chilies, salsa, chili powder, cumin, and garlic powder. Stir well to ensure all the ingredients are evenly distributed. Season with salt and freshly ground black pepper to your liking. Taste a small bit of the mixture to adjust seasonings if necessary.2 cups cooked shredded chicken, 1 (15-ounce) can black beans, 1 (10-ounce) can Rotel diced tomatoes with green chilies, 1 cup salsa, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt and freshly ground black pepper
- Spread about one-third of the tortilla strips evenly over the bottom of the prepared baking dish.8-10 small (6-inch) flour tortillas
- Spoon about half of the chicken and bean mixture evenly over the layer of tortillas.2 cups cooked shredded chicken, 1 (15-ounce) can black beans, 1 (10-ounce) can Rotel diced tomatoes with green chilies, 1 cup salsa, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt and freshly ground black pepper
- Sprinkle half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese over the chicken and bean layer.1.5 cups shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
- Arrange another third of the tortilla strips over the cheesy layer.8-10 small (6-inch) flour tortillas
- Spread the remaining chicken and bean mixture evenly over the second tortilla layer.2 cups cooked shredded chicken, 1 (15-ounce) can black beans, 1 (10-ounce) can Rotel diced tomatoes with green chilies, 1 cup salsa, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt and freshly ground black pepper
- Top with the remaining tortilla strips, arranging them to create a relatively even layer.8-10 small (6-inch) flour tortillas
- Sprinkle the remaining Monterey Jack cheese and cheddar cheese evenly over the top layer of tortillas.1.5 cups shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Remove the aluminum foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Let the Easy Chicken Burrito Casserole rest for 5-10 minutes before serving.
- Serve hot with your favorite optional toppings like sour cream, guacamole, fresh cilantro, jalapeños, or extra salsa.sour cream, guacamole, chopped cilantro, sliced jalapeños, extra salsa