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- 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, drained and rinsed - 1 cup cooked rice (white or brown) - 1 cup corn kernels (fresh, canned, or frozen) - 1 cup salsa - 1 teaspoon cumin - 1 teaspoon chili powder - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 8 large flour tortillas - ½ cup sour cream (for topping) - Fresh cilantro, chopped (for garnish) Gather these ingredients before you start. Using shredded chicken makes this dish easy and quick. You can use leftover chicken or buy a rotisserie chicken for extra flavor. Black beans add protein and fiber. I prefer using canned beans since they save time. Rinse them well to remove excess sodium. Choose rice based on your preference. White rice is fluffy, while brown rice gives a nutty taste and more nutrients. Corn adds sweetness and texture. You can use fresh corn if it’s in season, or canned or frozen corn for convenience. For flavor, salsa is key. It adds moisture and zest to the dish. Cumin and chili powder bring warmth and depth. Cheeses create a delicious, gooey topping. I like to mix cheddar and Monterey Jack for the best flavor. Finally, large flour tortillas help hold everything together. Don’t forget the sour cream on top. It adds creaminess. Fresh cilantro brightens the dish and makes it look appealing. {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 350°F (175°C). This ensures even cooking for your casserole. 2. Combining the chicken mixture: In a large mixing bowl, mix the following ingredients: - 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, drained and rinsed - 1 cup cooked rice (white or brown) - 1 cup corn kernels (fresh, canned, or frozen) - 1 cup salsa - 1 teaspoon cumin - 1 teaspoon chili powder Stir everything until well combined. This mixture is the heart of your casserole. 1. Layering the tortillas: Take a greased 9x13 inch casserole dish and layer 4 large flour tortillas at the bottom. Overlap them as needed to cover the base. 2. Adding the chicken mixture and cheese: Pour half of the chicken mixture over the tortillas. Then, sprinkle half of the shredded cheddar and Monterey Jack cheese on top. This adds flavor and creaminess. Next, layer the remaining tortillas on top. Spread the second half of the chicken mixture over these. Finish by topping it all with the rest of the cheese. 1. Covering and baking: Cover the casserole with aluminum foil. Place it in the preheated oven and bake for 25 minutes. This keeps the moisture in and helps the flavors meld together. 2. Final baking step for cheese topping: After 25 minutes, remove the foil. Bake for an additional 10-15 minutes until the cheese is bubbly and golden. This gives your casserole a nice, crispy top. Let it cool for 5 minutes before serving. Enjoy your delicious chicken burrito casserole! To ensure you do not overbake the casserole, keep an eye on the cheese. Bake it just until the cheese is bubbly and golden. This usually takes about 10 to 15 minutes after removing the foil. If you see it starting to brown too quickly, you can cover it again with foil. For shredding chicken easily, use two forks. Simply pull apart the chicken gently until it is shredded to your liking. Another method is to use a stand mixer with a paddle attachment. Just place the cooked chicken in the bowl and mix on low speed for a few seconds. Serving the casserole with a drizzle of sour cream adds a nice touch. You can place the sour cream in a squeeze bottle for easy drizzling. This way, everyone can add as much or as little as they like. For garnishing, fresh cilantro works wonders. Simply chop it finely and sprinkle it on top just before serving. It adds color and a burst of flavor that brightens the dish. I recommend using a 9x13 inch casserole dish. This size is perfect for layering all the ingredients. It holds the casserole well and is easy to transport. For mixing and layering, you will need a large mixing bowl for the chicken mixture. A spatula is helpful for spreading the mixture evenly in the dish. A pair of kitchen tongs can also make layering the tortillas easier. Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken instead of cooking your own. Customize Your Beans: Feel free to swap black beans with pinto or kidney beans based on your preference. Add Veggies: Incorporate additional vegetables like bell peppers or zucchini for extra nutrition and color. Make It Ahead: This casserole can be assembled a day in advance and stored in the fridge until you're ready to bake it. {{image_2}} You can switch up your protein for this Chicken Burrito Casserole. Try using ground beef or turkey if you prefer. For a meat-free option, use lentils or tempeh. They add great texture and flavor. You can also change the beans. Pinto beans or kidney beans work well too. If you want to change the rice, go for brown rice or quinoa. Both add a nice twist. Want some heat? Add sliced jalapeños or spicy salsa. These will make your casserole lively and flavorful. You can also mix different cheeses. Use pepper jack for a kick, or go with a blend of your favorites. This casserole pairs well with fresh sides. A simple salad adds crunch. Guacamole gives a creamy touch that everyone loves. For meal prep, you can divide the casserole into portions. Store them in containers for quick meals during the week. They reheat well and taste just as good! To store leftover casserole, let it cool first. Then, place it in an airtight container. This keeps the dish fresh. You can store it in the fridge for about three to four days. When reheating, heat it in the oven or microwave. If using the oven, cover it with foil. This helps the casserole heat evenly. Microwave it in short bursts. Stir occasionally to avoid hot spots. To freeze the casserole, prepare it as usual but do not bake. Instead, cover it tightly with plastic wrap and then with foil. This helps prevent freezer burn. You can freeze it for up to three months. For defrosting, move it to the fridge overnight. This allows it to thaw safely. To reheat, bake it at 350°F (175°C) for about 30-35 minutes. Make sure it heats all the way through. In the fridge, the casserole lasts three to four days. After freezing, it’s best to eat it within three months for the best taste. You can still consume it after that, but the flavor may change. Always check for signs of spoilage before eating. Can I make Chicken Burrito Casserole ahead of time? Yes, you can make this casserole ahead. Prepare it up to the baking step. Cover it and store it in the fridge for up to two days. When ready, bake it as directed. Is it possible to freeze Chicken Burrito Casserole? Absolutely! You can freeze the casserole before baking. Wrap it tightly in foil or plastic wrap. It will last for about three months in the freezer. To bake, thaw it in the fridge overnight and then cook as usual. What can I use instead of tortillas? You can use corn tortillas for a gluten-free option. Alternatively, try using tortilla chips for a crunchy twist. Just layer them like you would with regular tortillas. How do I know when the casserole is cooked properly? Check the center with a knife. It should come out hot and clean. The cheese should also be bubbly and golden. This means it’s ready to serve. What are some good side dishes to serve with it? A fresh salad pairs well with the casserole. You can also serve guacamole or chips. Another great choice is a side of refried beans. Can I use different types of cheese? Yes, you can mix and match cheeses. Try pepper jack for spice or mozzarella for a milder taste. Just keep the total amount the same. What can I substitute for sour cream? Greek yogurt is a great substitute for sour cream. It has a similar texture and tang. You can also use cream cheese for a richer flavor. This Chicken Burrito Casserole combines tasty ingredients and simple steps. You learned how to layer flavors, bake them, and make it your own with different options. Remember to store leftovers properly to enjoy later. Whether for a family dinner or meal prep, this dish is both fun and versatile. With tips on serving and variations, you can please anyone's taste buds. Try it out, and watch your loved ones enjoy every bite!

Cheesy Chicken Burrito Casserole

A delicious and hearty casserole featuring layers of chicken, beans, rice, and cheese, all wrapped in tortillas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can black beans, drained and rinsed
  • 1 cup cooked rice
  • 1 cup corn kernels
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 large flour tortillas
  • 0.5 cup sour cream
  • 1 bunch fresh cilantro, chopped

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, black beans, cooked rice, corn, salsa, cumin, and chili powder. Mix until well combined.
  • In a greased 9x13 inch casserole dish, layer 4 tortillas on the bottom, overlapping them as necessary.
  • Spread half of the chicken mixture over the tortillas. Sprinkle half of the cheddar and Monterey Jack cheese over the mixture.
  • Layer the remaining tortillas on top, followed by the second half of the chicken mixture. Top with the remaining cheese.
  • Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  • Once the casserole is done, let it cool for 5 minutes. Drizzle sour cream on top and garnish with fresh cilantro before serving.

Notes

Feel free to customize with your favorite toppings or add more vegetables.
Keyword burrito, casserole, cheesy, chicken, easy