This Easy Chicken Burrito Casserole Is Your New Weeknight Savior

It is 6pm and you are exhausted. You need a win on the table fast. This Easy Chicken Burrito Casserole is the answer to your prayers.

You get all the flavors of a massive burrito in one pan. It is cheesy, hearty, and completely addictive. Your family will think you spent hours in the kitchen.

Why You’ll Love This Recipe

This dish is a total game changer for busy weeknights. It is ready in just 40 minutes from start to finish. You probably have most of these ingredients in your pantry right now.

It is the perfect solution for picky eaters. The melted cheese and soft tortillas make it totally kid-approved. Plus, it is a great way to use up leftover chicken breast.

How It Comes Together

We are basically layering it up like a Mexican-style lasagna. You just mix, layer, and bake. Even if you are a kitchen rookie, you will nail this dish.

Ingredients You’ll Need

This recipe relies on simple, bold staples that pack a punch. Fresh cilantro at the end really brings everything to life.

• 2 cups cooked chicken breast, shredded
• 10 small flour tortillas, cut into 1-inch strips
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) whole kernel corn, drained
• 1 can (10 ounces) red enchilada sauce
• 2 cups shredded Mexican blend cheese
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 cup fresh cilantro, chopped

Step-by-Step Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Combine shredded chicken, black beans, corn, chili powder, and cumin in a bowl.
3. Stir in 1/4 cup of the enchilada sauce to moisten the mixture.
4. Spread 2 tablespoons of enchilada sauce over the bottom of your baking dish.
5. Arrange half of the tortilla strips in an even layer over the sauce.
6. Spread half of the chicken mixture over the tortillas and add 1 cup of cheese.
7. Repeat the layers with the remaining tortilla strips and chicken mixture.
8. Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
9. Bake for 20 to 25 minutes until the cheese is bubbling and melted.
10. Let rest for 5 minutes before serving with sour cream and fresh cilantro.

Best Ways to Enjoy It

Serve this hot right out of the oven. The creamy sour cream balances the warm spices perfectly. You can also add fresh avocado slices on top.

Pair it with a simple green salad for a balanced meal. It is also great with a side of Mexican rice. This is the ultimate comfort food for a cozy night in.

How to Store Leftovers

Store any leftovers in an airtight container in the fridge. This casserole stays fresh for up to three days. It actually tastes even better the next day as flavors meld. Reheat individual portions in the microwave for a quick lunch.

Recipe Tips for Best Results

• Use a rotisserie chicken to save massive amounts of prep time.
• Do not skip the 5-minute rest period after baking.
• Cut your tortilla strips uniformly so they cook evenly.
• Rinse your black beans well to keep the colors bright.
• Use a high-quality enchilada sauce for the best flavor profile.
• Grate your own cheese for a much smoother melt.

Ways to Switch It Up

• Swap the chicken for lean ground beef or ground turkey.
• Use corn tortillas instead of flour for a different texture.
• Add diced jalapeños if you want a spicy kick.
• Mix in some diced bell peppers for extra nutrition.

FAQs

Can I make this ahead of time?

Yes, you can assemble the layers and refrigerate it. Just bake it right before you are ready to eat. You may need to add five minutes to the bake time.

Is this recipe freezer-friendly?

This Easy Chicken Burrito Casserole freezes beautifully before baking. Wrap it tightly in foil and freeze for up to three months. Thaw it in the fridge overnight before putting it in the oven.

Trust me, your family is going to beg for this every single week!

— Jasmine

Easy Chicken Burrito Casserole

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 485

Ingredients Method

Ingredients

  

• 2 cups cooked chicken breast, shredded
• 10 small flour tortillas, cut into 1-inch strips
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) whole kernel corn, drained
• 1 can (10 ounces) red enchilada sauce
• 2 cups shredded Mexican blend cheese
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 cup fresh cilantro, chopped

Method

 

1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, chili powder, and cumin. Stir in 1/4 cup of the enchilada sauce to moisten the mixture.
3. Spread 2 tablespoons of enchilada sauce over the bottom of the prepared baking dish.
4. Arrange half of the tortilla strips in an even layer over the sauce.
5. Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of the shredded cheese.
6. Repeat the layers with the remaining tortilla strips and chicken mixture.
7. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining 1 cup of cheese.
8. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and the edges are bubbling.
9. Remove from the oven and let rest for 5 minutes. Serve warm, topped with sour cream and fresh cilantro.