Easy Chicken Burrito Casserole

Ingredients (Serves 6)

3 cups cooked, shredded chicken (rotisserie works great)

1 (15 oz) can black beans, drained and rinsed

1 cup cooked rice (white or brown)

1 (10 oz) can diced tomatoes with green chilies (like Rotel)

1 cup frozen corn

1 (10 oz) can enchilada sauce (red or green)

1 packet taco seasoning

1½ cups shredded cheddar or Mexican cheese blend

6 flour tortillas (medium size), cut into strips

Fresh cilantro and sour cream for garnish (optional)

Directions

Preheat Oven: Set oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Mix the Filling: In a large bowl, combine shredded chicken, beans, rice, corn, diced tomatoes, taco seasoning, and half of the enchilada sauce. Mix well to coat.

Layer the Casserole: Spread half of the tortilla strips on the bottom of the dish. Pour half of the chicken mixture on top, sprinkle with cheese, and repeat layers.

Top it Off: Drizzle the remaining enchilada sauce over the top and finish with a generous sprinkle of cheese.

Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until cheese is bubbly and golden.

Cool Slightly: Let the casserole sit for 5–10 minutes before serving for easier slicing.

Garnish: Top with chopped cilantro, sour cream, or sliced avocado if desired.

Leftovers: Store in the fridge for up to 4 days or freeze individual portions for easy meals.

Make it Spicy: Add jalapeños or hot sauce for a kick!

Meal Prep Tip: Assemble ahead and refrigerate overnight—just bake when ready.

🔥 Calories

Approx. 450–500 kcal per serving, depending on cheese and tortilla quantity

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