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Easy Cheesy Chicken Burrito Casserole

A close-up serving of cheesy chicken burrito casserole topped with fresh diced tomatoes and cilantro.
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Make this simple, family friendly dinner casserole for a satisfying weeknight meal. This layer tortilla casserole uses shredded chicken and plenty of cheese for a comforting Tex Mex bake.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup sour cream or plain Greek yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 8 small (8-inch) flour tortillas, cut into quarters
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa, for topping
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, black beans, enchilada sauce, sour cream, cumin, chili powder, garlic powder, and salt. Mix until everything is well combined. This is your creamy chicken burrito bake filling.
  3. Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
  4. Arrange half of the cut tortilla pieces over the chicken mixture in a single layer.
  5. Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese over the tortillas.
  6. Spoon half of the remaining chicken mixture over the cheese layer.
  7. Top with the remaining tortilla pieces.
  8. Spread the rest of the chicken mixture over the tortillas.
  9. Sprinkle the remaining Monterey Jack and cheddar cheese over the top layer.
  10. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  11. Remove from the oven and let it rest for 5 minutes before serving.
  12. Top with salsa and fresh cilantro before you serve this hot chicken casserole dish.

Notes

  • For a make ahead chicken bake, assemble the entire casserole, cover tightly with foil, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • This recipe freezes well. Wrap the cooled, baked casserole tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • If you prefer ground chicken casserole ideas, you can substitute 1.5 pounds of cooked ground chicken for the shredded chicken.
  • For extra flavor, mix 1/2 cup of chopped green chilies into the chicken mixture.

Nutrition

Find it online: https://kitchenuser.net/chicken-burrito-casserole-recipe/