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.

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Prep Time 20

Cook Time 30

Resting Time 5

Total Time 50

Servings: 6 servings

Course: Casserole

Cuisine: Tex-Mex

Ingredients Equipment Method Notes

Ingredients

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
to taste salt and freshly ground black pepper
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

Equipment

9x13-inch baking dish
Large mixing bowl

Method

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave for 1-2 minutes or in a 350°F oven for 15-20 minutes. Can be frozen for 2-3 months.