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Chicken Burrito Casserole

This Chicken Burrito Casserole wraps comfort food and easy weeknight magic into one pan, featuring tender chicken, smoky spices, bright tomatoes, and gooey cheese, perfect for family gatherings or quick dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked shredded chicken Rotisserie works beautifully or substitute with shredded turkey.
  • 1 tablespoon olive oil Avocado oil can be used for a cleaner flavor.
  • 1 medium onion, finely chopped Shallots add a sweeter note.
  • 2 cloves garlic, minced For warmth and depth.
  • 1 cup frozen corn, thawed Swap with fresh roasted corn for a smoky bite.
  • 1 can (15 ounces) black beans, drained and rinsed Pinto beans are a softer alternative.
  • 1 can (14.5 ounces) diced tomatoes with green chilies, drained Use plain diced tomatoes plus a chopped jalapeno for extra heat.
  • 1 cup cooked rice Optional for heft (white or brown).
  • 1 teaspoon ground cumin Toast spices for more depth.
  • 1 teaspoon smoked paprika Toast spices for more depth.
  • 1/2 teaspoon chili powder Adjust to taste.
  • to taste Salt and black pepper
  • 8 small flour tortillas (6-inch) Use corn tortillas for a gluten-free swap.
  • 2 cups shredded cheddar or a Mexican blend Plus extra for topping.
  • to taste Fresh cilantro and lime wedges For serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
  2. In a skillet over medium heat, warm the olive oil until it shimmers. Add the chopped onion and a pinch of salt. Sauté until translucent and soft, about 5 minutes.
  3. Add the minced garlic and cook an additional 30 seconds until fragrant.
  4. Stir in the corn, black beans, diced tomatoes, cooked rice (if using), cumin, smoked paprika, chili powder, salt, and pepper.
  5. Let everything warm together for a few minutes so the flavors marry.
  6. Stir in the shredded chicken and 1 cup of cheese until evenly distributed. Taste and adjust seasoning.
Assembly and Baking
  1. Layer: place a thin layer of the chicken mixture in the bottom of the prepared dish, then lay 2 tortillas over it (overlapping slightly).
  2. Repeat layering, finishing with a top layer of the chicken mixture. Sprinkle the remaining cheese generously over the top.
  3. Bake for 20–25 minutes, or until the casserole is bubbling at the edges and the cheese is melted and starting to brown.
  4. Remove from the oven and let rest for 5–10 minutes before serving.

Notes

For a healthier option, fold in steamed spinach or kale, use low-fat cheese, and swap sour cream for plain Greek yogurt when serving.