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Chicken Burrito Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Casserole, Dinner
Cuisine Mexican-American
Servings 6 servings

Ingredients
  

For the Casserole:

  • 3 cups cooked and shredded chicken rotisserie recommended
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup cooked white or Mexican-style rice
  • 1 10 oz can diced tomatoes with green chilies (e.g. Rotel)
  • 1 cup corn kernels frozen or canned
  • 1 cup sour cream
  • 2 cups shredded Mexican blend cheese divided
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 8 small flour tortillas torn into bite-sized pieces

For the Sauce:

  • 1 10 oz can red enchilada sauce
  • 1/4 cup sour cream
  • 1/4 tsp garlic powder

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • In a large mixing bowl, combine shredded chicken, black beans, rice, diced tomatoes, corn, 1 cup cheese, sour cream, chili powder, cumin, salt, and pepper. Mix well.
  • In a small bowl, whisk together the enchilada sauce, 1/4 cup sour cream, and garlic powder.
  • Layer half of the torn tortilla pieces in the bottom of the prepared dish. Spoon half of the chicken mixture over the tortillas. Drizzle half of the enchilada sauce mixture on top.
  • Repeat the layers: tortillas, chicken mixture, and remaining sauce.
  • Sprinkle the remaining 1 cup shredded cheese evenly on top.
  • Cover with foil and bake for 25 minutes. Then uncover and bake for an additional 10–15 minutes, or until cheese is melted and bubbly.
  • Let sit for 5 minutes before serving. Garnish as desired.

Notes

Optional Garnishes

  • Fresh cilantro, chopped
  • Sliced green onions
  • Diced avocado
  • Jalapeño slices
  • Lime wedges

Notes:

  • You can use rotisserie chicken for convenience.
  • This recipe freezes well-assemble ahead and freeze unbaked, or freeze leftovers for easy future meals.
  • Substitute corn tortillas for a gluten-free version.