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A bubbling 9x13 pan of chicken burrito casserole with melted cheese, black beans, and fresh cilantro

Easy Chicken Burrito Casserole

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.