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A golden, cheesy chicken burrito casserole in a baking dish with layers of tortillas and black beans.
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Easy Chicken Burrito Casserole - Prepper Protein

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 485kcal

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.