It is 6pm. You are tired. Dinner needs to happen fast. This easy chicken burrito casserole is your new secret weapon for those busy fall nights.
I know how hard it is to find meals everyone loves. This dish is warm, cheesy, and incredibly satisfying. It delivers all the flavors of a burrito without any of the messy rolling.
Why You Will Love This Recipe
This recipe is a total game-changer for your weekly routine. It is packed with protein to keep your family full and happy. You can use leftover chicken or a rotisserie bird to save even more time.
It is perfect for those cozy back-to-school evenings. The ingredients are simple pantry staples you likely have right now. Plus, cleanup is a breeze since everything happens in one dish.
Simple Cooking Method
Making this casserole is as simple as mix, layer, and bake. You do not need any fancy kitchen skills to master this. Even if you are a beginner, you can do this with total confidence.
The layers come together quickly in just fifteen minutes. Your oven does all the hard work for you. Soon, your kitchen will smell like a warm Mexican feast.
Ingredients You Will Need
These simple ingredients create a meal that tastes like it took hours. Fresh corn and black beans add a wonderful texture to every bite.
- 1 lb cooked chicken breast, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 10 oz red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 6 large flour tortillas, cut into 2-inch strips
- 1/2 cup yellow onion, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and coat a 9×13 inch baking dish with non-stick cooking spray.
- In a large bowl, combine shredded chicken, black beans, corn, diced onion, cumin, garlic powder, and salt. Mix thoroughly.
- Spread 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
- Layer one-third of the tortilla strips over the sauce, followed by half of the chicken mixture and 1/2 cup of cheese.
- Repeat the layer with another third of the tortillas, the remaining chicken mixture, and 1/2 cup of cheese.
- Place the final layer of tortilla strips on top, then pour the remaining enchilada sauce evenly over the surface.
- Top with the remaining 1 cup of cheese.
- Bake for 25 to 30 minutes until the cheese is bubbling and the edges are lightly browned.
- Let the casserole rest for 5 to 10 minutes before slicing to allow the layers to set.
Best Ways to Enjoy It
Serve this casserole warm with a dollop of creamy sour cream. It pairs beautifully with a fresh garden salad or some sliced avocado. You can also pack leftovers into containers for easy weekday lunches.
For a fun family dinner, set out small bowls of toppings. Let everyone customize their plate with cilantro, lime, or hot sauce. It makes the meal feel like a special occasion.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to four days. This is an excellent meal prep option for busy professionals.
You can also freeze the unbaked casserole for later. Simply thaw it in the fridge overnight before baking. Reheat individual slices in the microwave for a quick and easy lunch.
Tips for Best Results
- Do not skip the resting time after baking.
- Use a rotisserie chicken to save prep time.
- Rinse your beans well to keep the flavor fresh.
- Spread the sauce to the very edges of the tortillas.
- Try corn tortillas for a slightly different texture.
- Add a diced jalapeno if you love a little heat.
Easy Flavor Ideas
- Swap red sauce for green enchilada sauce for a tangy twist.
- Use ground turkey instead of chicken for a budget-friendly swap.
- Add extra bell peppers to get more veggies into your day.
- Try pepper jack cheese for a spicy kick.
Common Questions
Can I use corn tortillas?
Yes, corn tortillas work very well in this recipe. They offer a more traditional flavor and are naturally gluten-free. Just be sure to cut them into strips as directed.
How do I prevent soggy tortillas?
The trick is not to over-saturate the bottom layer with sauce. Following the layering steps exactly ensures the tortillas stay perfectly tender but firm. Baking at the right temperature also helps.
I hope this easy chicken burrito casserole brings a little peace to your busy weeknight. It is a warm, filling meal that your whole family will ask for again and again.
— Katie Wood
Easy Chicken Burrito Casserole - Prepper Protein
Ingredients
- 1 lb cooked chicken breast, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 10 oz red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 6 large flour tortillas, cut into 2-inch strips
- 1/2 cup yellow onion, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 375°F (190°C) and coat a 9x13 inch baking dish with non-stick cooking spray.
- In a large bowl, combine shredded chicken, black beans, corn, diced onion, cumin, garlic powder, and salt. Mix thoroughly.
- Spread 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
- Layer one-third of the tortilla strips over the sauce, followed by half of the chicken mixture and 1/2 cup of cheese.
- Repeat the layer with another third of the tortillas, the remaining chicken mixture, and 1/2 cup of cheese.
- Place the final layer of tortilla strips on top, then pour the remaining enchilada sauce evenly over the surface.
- Top with the remaining 1 cup of cheese.
- Bake for 25 to 30 minutes until the cheese is bubbling and the edges are lightly browned.
- Let the casserole rest for 5 to 10 minutes before slicing to allow the layers to set.
