Description

This Chicken Burrito Casserole is one of the best easy dinner ideas for busy nights because it turns simple pantry staples into a quick and healthy family meal. The layers bake up warm and cheesy with tender chicken and beans and salsa for a simple crowd pleasing dish. It is perfect for weeknight dinner and meal prep and potluck plans when you want easy and quick and best comfort food without a long prep.

Ingredients

Scale

2 cups cooked shredded chicken
2 cups cooked white rice
1 can 15 ounces drained black beans
1 cup corn kernels
1 can 10 ounces red enchilada sauce
1 cup thick salsa
6 medium flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup diced onion
1 cup diced green bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup sour cream
2 tablespoons chopped cilantro

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Instructions

Combine the shredded chicken and rice and black beans and corn and onion and green bell pepper and salsa and sour cream and enchilada sauce with cumin and chili powder and garlic powder and salt until the mixture looks thick and streaky and colorful. The chicken gets lightly coated while the rice turns red and the beans and corn sit unevenly through the filling for a chunky homemade look.
Spread a thin layer of sauce mixture first and then add torn tortillas and spoon over part of the chicken filling and a loose scatter of both cheeses. The layers look uneven and casual with tortillas peeking out along the edges and filling settled into soft mounds rather than a flat perfect sheet.
Add the remaining tortillas and the rest of the filling and spoon over the last of the sauce and then cover with the remaining cheese. Now the dish looks fuller and more structured and the top shows red patches and white and orange cheese in irregular coverage with some corners left more exposed than others.
Bake the casserole until the cheese melts into glossy patches and the sauce bubbles up around the edges and the vegetables soften into the filling. The top changes from loose shreds to a melted surface with golden spots and the layers settle slightly with a few cracks and dips that make it look warm and homemade.
Scoop out one portion and place it on a white plate so the inside layers show tender chicken and rice and beans held together by melted cheese. Finish with a little cilantro over the top and let some sauce fall naturally to one side so the serving looks relaxed and inviting rather than perfectly stacked.

Notes

Pro Tips:

Use rotisserie chicken for an even quicker dinner.
Tear tortillas into uneven pieces so each bite has a natural layered texture.
Let the baked casserole rest for a few minutes before serving so the slice holds better.
Mix two cheeses for better melt and a more flavorful browned top.

Storage: Store leftover Chicken Burrito Casserole covered in the refrigerator for up to 4 days. The layers will soften a little more as they sit and the flavors blend together nicely. For longer storage wrap portions well and freeze for up to 2 months. Reheat until hot all the way through so the cheese melts again and the center is fully warmed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving