Easy Chicken Burrito Casserole

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.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Mexican-inspired

Ingredients Equipment Method Notes

Ingredients

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

Equipment

9x13-inch baking dish
Large Bowl
Medium Bowl

Method

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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave for 1-2 minutes.