Description
This Easy Chicken Burrito Casserole is a comforting, flavorful dish perfect for busy weeknights. Layers of tender shredded chicken, creamy sauce, tortillas, black beans, corn, and melted Mexican cheese create a hearty meal that’s both simple to prepare and crowd-pleasing.
Ingredients
Scale
Main Ingredients
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
- 1 cup sour cream
- 1 packet taco seasoning
- 6 large flour tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese
- 1/2 cup black beans (optional)
- 1/2 cup corn kernels (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Sauce: In a large bowl, combine condensed cream of chicken soup, Rotel diced tomatoes with green chilies (undrained), sour cream, and taco seasoning. Mix thoroughly until smooth and well blended.
- Assemble the Layers: Spread a thin layer of the prepared sauce at the bottom of the baking dish. Arrange a layer of quartered tortillas over the sauce, then add one-third of the shredded chicken, black beans, and corn if using. Spoon more sauce over the chicken and sprinkle with some shredded cheese. Repeat these layers two more times, finishing with a top layer of sauce and a generous amount of cheese.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. This allows the ingredients to heat through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese on top is fully melted, bubbly, and slightly golden.
- Serve and Garnish: Once baked, let the casserole cool slightly. Serve warm, garnished with freshly chopped cilantro and optional toppings such as extra sour cream, guacamole, or salsa to add extra flavor and creaminess.
Notes
- Using shredded rotisserie chicken saves time and adds great flavor.
- The black beans and corn are optional but add color and texture to the casserole.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- To make this casserole gluten-free, use corn tortillas instead of flour tortillas.
- For extra spice, add chopped jalapeños or use a spicier taco seasoning.
