This Easy Chicken Burrito Casserole is the ultimate fuss-free, flavor-packed meal that comes together in a flash, making busy weeknights a breeze and saving you trips to the restaurant. It’s a comforting and satisfying dish the whole family will devour.
Key Ingredients for Easy Chicken Burrito Casserole
- 2 cups cooked shredded chicken (rotisserie chicken is a fantastic shortcut!)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can Red Gold Diced Tomatoes and Green Chilies, undrained
- 1 (10-ounce) can mild enchilada sauce
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and black pepper to taste
- 12-15 corn tortillas, cut into 1-inch strips
- 2 cups shredded cheddar cheese (or a Mexican blend)
- Optional toppings: sour cream, salsa, chopped cilantro, sliced jalapeños, avocado
How to Make Easy Chicken Burrito Casserole
Get ready for a flavor explosion with this incredibly simple Easy Chicken Burrito Casserole that tastes like it came from your favorite Mexican restaurant, but with a fraction of the effort. This dish is all about layering hearty ingredients for a perfect bite every time, boasting a creamy, cheesy sauce that binds everything together beautifully and a rich texture that’s undeniably satisfying. With a prep time of just 15 minutes and a bake time of 25-30 minutes, you’ll have a delicious meal on the table in under an hour.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Mix the Filling: In a large bowl, combine the shredded chicken, rinsed and drained black beans, undrained can of Red Gold Diced Tomatoes and Green Chilies.
- Create the Creamy Sauce: In a separate medium bowl, whisk together the softened cream cheese, mild enchilada sauce, chili powder, and cumin until smooth and well combined. Season with salt and black pepper to your liking.
- Combine Filling and Sauce: Pour the creamy sauce mixture over the chicken and bean mixture. Gently stir until all the ingredients are evenly coated.
- Layer the Tortillas: Spread half of the tortilla strips evenly over the bottom of the prepared baking dish.
- Add the Filling: Spoon the chicken and bean mixture evenly over the tortilla layer.
- Add More Tortillas: Top the chicken mixture with the remaining tortilla strips.
- Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top layer of tortillas.
- Bake to Perfection: Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
- Brown the Cheese: Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and slightly golden brown.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.
- Garnish and Enjoy: Serve hot, loaded with your favorite toppings like sour cream, salsa, fresh cilantro, sliced jalapeños, or creamy avocado slices.
Why You’ll Love This Easy Chicken Burrito Casserole
This Easy Chicken Burrito Casserole is an absolute winner because of its incredible versatility and comforting, layered flavors. Imagine tender shredded chicken, hearty black beans, and perfectly softened tortillas all bathed in a rich, savory enchilada sauce with creamy undertones of cream cheese. It’s a delightful hug in a dish, offering a similar satisfying experience to a classic enchilada bake but with significantly less fuss and prep work.
Not only is this casserole a flavor sensation, but it’s also incredibly budget-friendly to make at home, using common pantry staples that won’t break the bank. The magic truly lies in its simplicity and the opportunity to customize it with your favorite toppings – think zesty salsa, cooling sour cream, and vibrant fresh cilantro. Get ready to add this to your regular rotation and treat yourself to homemade comfort without the stress; you won’t want to miss out on this culinary gem!
Storing and Reheating Tips
Leftovers of your delicious Easy Chicken Burrito Casserole are a gift that keeps on giving! To store, allow the casserole to cool completely. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. Refrigerated leftovers will stay fresh and delicious for up to 3-4 days.
When you’re ready to reheat, you have several options for optimal taste. For a whole casserole or larger portions, you can reheat it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For individual servings, the microwave is a quick and easy solution – heat on high for 1-2 minutes, stirring halfway through. If you wish to freeze portions for future meals, ensure they are cooled completely and then wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container. Frozen casserole will maintain its best quality for up to 2-3 months. Thaw frozen casserole in the refrigerator overnight before reheating.
Final Thoughts
This Easy Chicken Burrito Casserole is a true weeknight lifesaver that delivers big on flavor and comfort without demanding hours in the kitchen. Give this simple yet incredibly satisfying recipe a try; you’ll be delighted by how easy it is to create a wholesome and delicious meal that everyone will love.
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.
- In a large bowl, combine the shredded chicken, rinsed and drained black beans, undrained can of Red Gold Diced Tomatoes and Green Chilies.2 cups cooked shredded chicken, 1 (15-ounce) can black beans, 1 (10-ounce) can Red Gold Diced Tomatoes and Green Chilies
- In a separate medium bowl, whisk together the softened cream cheese, mild enchilada sauce, chili powder, and cumin until smooth and well combined. Season with salt and black pepper to your liking.1 (8-ounce) package cream cheese, 1 (10-ounce) can mild enchilada sauce, 1 teaspoon chili powder, ½ teaspoon cumin, salt and black pepper
- Pour the creamy sauce mixture over the chicken and bean mixture. Gently stir until all the ingredients are evenly coated.
- Spread half of the tortilla strips evenly over the bottom of the prepared baking dish.12-15 corn tortillas
- Spoon the chicken and bean mixture evenly over the tortilla layer.2 cups cooked shredded chicken, 1 (15-ounce) can black beans, 1 (10-ounce) can Red Gold Diced Tomatoes and Green Chilies
- Top the chicken mixture with the remaining tortilla strips.12-15 corn tortillas
- Sprinkle the shredded cheddar cheese evenly over the top layer of tortillas.2 cups shredded cheddar cheese
- Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and slightly golden brown.
- Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.
- Serve hot, loaded with your favorite toppings like sour cream, salsa, fresh cilantro, sliced jalapeños, or creamy avocado slices.sour cream, salsa, chopped cilantro, sliced jalapeños, avocado