Description
This Cheesy Chicken Burrito Casserole is a layered Tex-Mex masterpiece that combines seasoned chicken, black beans, salsa, and gooey cheese between soft flour tortillas. It’s all the flavors of your favorite burrito baked into one easy, family-friendly casserole that’s perfect for busy weeknights or feeding a crowd.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (or 4 cups cooked, shredded chicken)
- 8-10 medium flour tortillas
- 2 cups salsa (your preferred heat level)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sour cream
- 3 cups shredded Mexican cheese blend, divided
- 1 packet (1 oz) taco seasoning
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 cup frozen corn kernels (optional)
- 1 can (10 oz) enchilada sauce or 1 cup salsa verde (optional but recommended)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sliced jalapeños for garnish (optional)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
- Cook the Chicken: If using raw chicken, season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Remove from skillet, let rest for 5 minutes, then shred or dice. If using pre-cooked or rotisserie chicken, skip this step.
- Sauté Vegetables: In the same skillet, add diced onion and bell pepper. Sauté for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant. Don’t let the garlic burn.
- Combine Filling: In a large mixing bowl, combine shredded chicken, sautéed vegetables, black beans, corn (if using), salsa, taco seasoning, sour cream, and 1 cup of shredded cheese. Mix everything together until well combined. Taste and adjust seasoning if needed.
- First Tortilla Layer: Spread a thin layer of enchilada sauce or about 1/4 cup salsa on the bottom of your prepared baking dish. Arrange 3-4 tortillas on the bottom, overlapping slightly and tearing pieces to fill gaps as needed.
- First Filling Layer: Spread half of the chicken mixture evenly over the tortilla layer. Sprinkle with 3/4 cup cheese.
- Second Tortilla Layer: Add another layer of 3-4 tortillas over the filling.
- Second Filling Layer: Spread the remaining chicken mixture over the tortillas. Sprinkle with another 3/4 cup cheese.
- Final Tortilla Layer: Top with the remaining tortillas, creating a complete layer. Pour any remaining enchilada sauce or salsa over the top tortillas and spread evenly.
- Top with Cheese: Sprinkle the remaining cheese (about 1/2 cup) generously over the entire top surface.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove foil and continue baking for 10-15 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Rest & Serve: Remove from oven and let the casserole rest for 5-10 minutes before slicing. This helps it hold together when serving. Garnish with fresh cilantro, sliced jalapeños, extra sour cream, and serve with your favorite toppings.
Notes
- For extra moisture and flavor, brush each tortilla layer lightly with enchilada sauce or salsa before adding the filling.
- Don’t skip the resting time after baking—it’s crucial for clean slices.
- Customize spice levels by using mild, medium, or hot salsa and adding jalapeños to the filling.
- This recipe is very forgiving—feel free to adjust ingredient amounts based on your family’s preferences.
- For a crispier top, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 485
- Sugar: 4g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg