www.thecountrycook.net
Chicken Burrito Casserole
This simple Chicken Burrito Casserole dinner is everything you love in a burrito but in casserole form! Simple ingredients but big flavor!
A 45-MINUTE CASSEROLE
This Chicken Burrito Casserole is one of those easy, flexible dinners that comes together fast without a lot of extra effort or fuss. It layers seasoned chicken, rice, beans, tortillas, and plenty of cheese in a creamy, seasoned sauce that bakes up into a nice, warm and comforting casserole dinner. It’s perfect for busy weeknights, potlucks, or anytime you want a nice Tex-Mex burrito but don’t want the hassle of making single serving burritos!
FREQUENTLY ASKED QUESTIONS:
What toppings can I add? This casserole would be great with any of these topping ideas: sour cream, salsa, pico de gallo, sliced green onions or sliced black olives. Any other burrito toppings you normally like like guacamole or some drizzled queso on top may be good too. What to serve with this Chicken Burrito Casserole? This casserole can be a whole meal in itself, but it would go nice with a green salad and some Garlic Bread or some of your favorite roasted veggies or grab a bag of those steamable vegetables. You can pop a bag in the microwave and steam them up as you’re finishing the Crock Pot dinner and it’s a super easy meal. Can I use rotisserie chicken? Definitely, but if you make the chicken for the recipe, make sure you season the chicken with salt and pepper. Can I make this casserole spicy? Yes, you can use medium green chiles, cayenne peppers, red pepper flakes, or jalapeños. What’s the best cheese? I like cheddar and Monterey Jack, but you can use Mexican cheese blend or pepper jack cheese. How do I store leftover casserole? You can keep this in the fridge for up to 4 days. I don’t typically recommend freezing this as the textures can change a lot once frozen and thawed.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
enchilada sauce – Make sure you don’t choose one that is medium or spicy, unless you like the extra heat. For this recipe, I used red enchilada sauce, but you can use green enchilada sauce.
low-sodium chicken broth – I like to use low-sodium so I can control the salt, as there is plenty of salt in the dish.
sour cream – I don’t think you taste the sour cream as a separate ingredient in this, it really just adds creaminess (for all the picky eaters out there.)
mild green chiles – Make sure you pick up mild, as the medium ones can be hot (unless you like it hot.)
low-sodium taco seasoning – Again, low sodium for this dish is the best way to go. You can use Homemade Taco Seasoning for the best control on all ingredients used.
cooked chicken – You can use rotisserie chicken or leftover chicken or cook up some chicken. If you don’t want to use chicken, this could easily be made with cooked and crumbled ground beef instead.
black beans – I love black beans in Tex-Mex, but you can use pinto or kidney beans in place of the black beans. If beans aren’t your thing, feel free to leave them out. They won’t make or break this casserole. I know some people have a love-hate relationship with beans. Make sure you drain and rinse the beans.
long-grain rice – I cooked up some rice real quick to make this but you could use some of the microwaveable or boil in the bag rice as well.
corn – You can use frozen or canned corn. Or leave it out if you don’t like it.
red bell pepper – You can omit, but I think the flavor of the red bell peppers adds so much color and flavor. You could also use green or yellow.
cheddar cheese + monterey jack cheese – You can use any cheese you like, such as pepper jack or Mexican blend.
flour tortillas– I left these whole, but if you want to try something different, you can cut them into fourths and then spread them out in the casserole. If you cut them up, you may want to use a couple of extra so they cover the bottom a bit better. Corn tortillas could be used but you would probably need to double the amount to use since they are smaller. I think you could even crush up a few tortilla chips and use them instead of the tortillas. This is a pretty easy recipe to play around with.
In this image you’ll see a bag of uncooked rice, I cooked the rice before using in this recipe. You need COOKED rice for this recipe not uncooked.
HOW TO MAKE CHICKEN BURRITO CASSEROLE:
Preheat the oven to 350° F. To a bowl, add the enchilada sauce, chicken broth, sour cream, green chiles, and taco seasoning. Mix until combined. To the bowl, add the chicken, beans, cooked rice, corn, and bell peppers. Mix until combined. Set aside.
To a 9×13-inch baking dish, add 2 tortilla shells (note: you can cut these up if you prefer). Top with half of the chicken mixture. Top with half of the cheese.
Repeat one more time. Bake for 20 minutes or until the cheese is melted and the casserole is heated through.
Top with cilantro and enjoy.
CRAVING MORE RECIPES?
Crock Pot Chicken and Rice Burrito Bowl
Bisquick Burrito Bake
Smothered Beef Burritos
Taco Bell Chili Cheese Burrito
Breakfast Burritos
Print
Chicken Burrito Casserole
Everything you want in a loaded chicken burrito, but in a casserole form.
Course Dinner, Main CourseCuisine American
Prep Time 20 minutes minutesCook Time 20 minutes minutesInactive Time 5 minutes minutesTotal Time 45 minutes minutes
Servings 8
Calories 479kcal
Author Brandie Skibinski
Ingredients10 ounce can mild red enchilada sauce (can use green enchilada sauce)½ cup chicken broth (can use low sodium)½ cup sour cream4 ounce can mild green chiles, undrained1 ounce packet taco seasoning (can use low sodium)3 cups cooked chicken (diced or shredded) (I used a rotisserie chicken)14 ounce can black beans, drained and rinsed1 ½ cups cooked rice (brown or white)1 cup corn (I used canned corn)1 red bell pepper, diced optional, can use diced tomato)1 ½ cups cheddar cheese (divided use)1 ½ cups Monterey Jack cheese (divided use)4 (8-inch) flour tortillas (divided use)3 Tablespoons chopped cilantro (optional, for garnish)
InstructionsPreheat the oven to 350° F.To a large bowl, add 10 ounce can mild red enchilada sauce, 1/2 cup chicken broth, 1/2 cup sour cream, 4 ounce can mild green chiles, undrained and 1 ounce packet taco seasoning. Mix until combined. To the bowl, add 3 cups cooked chicken (diced or shredded), 14 ounce can black beans, drained and rinsed, 1 1/2 cups cooked rice, 1 cup corn and 1 red bell pepper, diced. Mix until combined. Set aside. To a 9×13-inch baking dish, add 2 flour tortillas. NOTE: You can cut these up if you prefer.Top with half of the chicken mixture. Top with half of the cheddar and monterey jack cheeses (3/4 cups each). Repeat one more time. Add two flour tortillas, top with remaining chicken mixture, then top with remaining cheeses. Cover and bake on the middle rack for about 20 minutes or until the cheese is melted and the casserole is heated through. Optional: top with 3 Tablespoons chopped cilantro and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 479kcal | Carbohydrates: 40g | Protein: 32g | Fat: 22g | Sodium: 1116mg | Fiber: 7g | Sugar: 6g
New Posts (Home)
ChatBox
Popular Posts 
Game Zone
Top PodCasts
