Description
A quick and flavorful chicken burrito casserole loaded with chicken, beans, and cheese, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (or homemade if you prefer)
- 1 cup salsa (mild, medium, or hot according to your preference)
- 2 cups shredded cheddar cheese (or a blend of Mexican cheeses)
- 1 cup sour cream (or Greek yogurt for a healthier option)
- 8–10 flour tortillas (you can use corn tortillas for a gluten-free version)
- Fresh cilantro and avocado for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine your cooked shredded chicken, rice, black beans, corn, diced tomatoes with green chilies, taco seasoning, and salsa in a large mixing bowl.
- Take your flour tortillas and cut them in half or leave them whole, then layer them in a greased 9×13-inch baking dish.
- Spread half of your chicken mixture over the tortillas, add a layer of shredded cheese, then repeat with the remaining tortillas, chicken mixture, and finish with cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
- Let it sit for about 5 minutes before serving.
Notes
For a vegetarian option, substitute chicken with additional beans or vegetables. For gluten-free, use corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg