Description
Hearty Chicken Burrito Casserole, a comforting baked dish, brings all your favorite burrito flavors into one easy pan. Perfect for busy weeknights!
Ingredients
Scale
- Main Ingredients for Hearty Chicken Burrito Casserole:
- 3 cups cooked chicken, shredded
- 8–10 medium flour tortillas
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained (or 1.5 cups frozen, thawed)
- 1 (19-oz) can red enchilada sauce, mild or medium
- Flavor Boosters & Creaminess:
- 8 ounces cream cheese, softened
- 2 cups shredded Monterey Jack or Mexican blend cheese
- Seasonings & Aromatics:
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Finishing Touches (Optional, but recommended!):
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for serving)
Instructions
- Prep Your Goodies:: First things first, get that oven preheating to 375°F (190°C). Then, grab your 9×13 inch baking dish and give it a little spray with cooking oil; trust me, future you will thank you when it’s time to clean up. Next, tackle your veggies: chop that onion and mince the garlic. If your chicken isn’t already shredded, get that done now too. This step always feels like a bit of a whirlwind in my kitchen, but having everything ready makes the rest of the Hearty Chicken Burrito Casserole a breeze.
- Sauté the Aromatics:: In a large skillet, heat a splash of oil over medium heat. Toss in your chopped onion and let it soften for about 3-4 minutes, until it’s translucent and smelling sweet. Then, add your minced garlic and cook for just another minute until fragrant. Don’t let that garlic burn! I’ve made that mistake before, and it just makes everything taste bitter. You want a lovely, inviting aroma here for the Hearty Chicken Burrito Casserole, not a burnt one!
- Build the Burrito Filling:: To your skillet, add the shredded chicken, black beans, corn, cumin, and chili powder. Stir it all together, letting those spices wake up and coat everything. Next, dollop in that softened cream cheese and about half a cup of the enchilada sauce. Stir, stir, stir until the cream cheese is fully melted and everything is beautifully combined and creamy. Oh, it smells so good at this stage! That’s the heart of our Hearty Chicken Burrito Casserole.
- Assemble Your Layers:: Pour a thin layer of enchilada sauce on the bottom of your prepared baking dish. This helps prevent sticking and adds flavor. Now, take a tortilla, spoon a generous amount of your chicken mixture down the center, and roll it up snugly. Place it seam-side down in the baking dish. Repeat this with the remaining tortillas and filling, arranging them in a single layer. I usually end up with about 8-10 rolls, depending on how full I make them. Sometimes I get a little messy here, but it’s all part of the fun of making a Hearty Chicken Burrito Casserole!
- Top It Off:: Once all your rolled tortillas are nestled in the dish, pour the remaining enchilada sauce evenly over the top. Make sure every roll gets a good coating! Then, sprinkle that generous two cups of shredded cheese all over. I like to really pile it on; what’s a casserole without a glorious cheese crust, right? Sometimes a little cheese escapes to the edges of the pan, and honestly, those crispy bits are my favorite.
- Bake to Golden Perfection:: Pop your baking dish into the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and beautifully golden brown, and the casserole is heated through. If it starts getting too brown too quickly, you can loosely tent it with foil. When it comes out, oh my goodness, the smell is incredible! Let it rest for 5-10 minutes before serving. This Hearty Chicken Burrito Casserole will be steaming hot and utterly inviting.