Description
This Chicken Burrito Casserole is a delicious Tex-Mex inspired dish that layers shredded chicken, black beans, corn, and rice with a blend of cheeses and zesty salsa, all baked to perfection for a comforting and flavorful meal.
Ingredients
Scale
For the Chicken Mixture:
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1 cup cooked rice
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1/2 cup sour cream
- 1 cup salsa
- 2 cups shredded Mexican cheese blend
For Assembly:
- 6 large flour tortillas
Instructions
- Preheat the oven to 375°F.
- In a large skillet, heat olive oil over medium heat and sauté the onion until softened. Add garlic and cook for an additional minute.
- Stir in black beans, corn, diced tomatoes, rice, chicken, and taco seasoning. Cook until heated through.
- Remove from heat and stir in sour cream and 1/2 cup of shredded cheese.
- Grease a 9×13-inch baking dish. Layer tortillas, chicken mixture, and salsa. Repeat layers, ending with tortillas on top.
- Sprinkle remaining cheese over the top layer. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10–15 minutes until bubbly.
- Rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Swap sour cream for Greek yogurt if preferred.
- Add jalapeños or hot sauce for extra heat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 large slice
- Calories: 490
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 80mg
