Chicken Burrito Casserole
A quick and easy dish that combines all the flavors of a burrito into a comforting casserole, perfect for busy nights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works great!
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cooked rice Brown or white, your choice!
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning For added flavor!
- 1 cup corn Frozen or canned.
- 2 cups shredded cheese Gouda or Monterey Jack recommended.
- 1/2 cup salsa
- 8 small flour tortillas Corn tortillas can also be used.
- to taste Fresh cilantro and avocado For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, black beans, cooked rice, diced tomatoes, taco seasoning, corn, and salsa. Stir until everything is mixed.
- In a greased 9x13-inch baking dish, place four tortillas at the bottom.
- Spread half of the chicken mixture evenly over the tortillas and sprinkle with 1 cup of shredded cheese.
- Top with the remaining tortillas, followed by the rest of the chicken mixture and another cup of cheese.
Baking
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes and garnish with fresh cilantro and avocado before serving.
Notes
This casserole is customizable; add different veggies or proteins as desired. Leftovers can be stored in the fridge for 3-4 days and freeze beautifully.