Description
Chicken Burrito Casserole packed with juicy chicken, flavorful spices, cheesy goodness, and easy to make. Perfect for a crowd-pleasing meal!
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning (or make your own with cumin, chili powder, paprika)
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 can (10oz/285g) diced tomatoes with green chilies
- 1 cup (240ml) chicken broth
- 2 cups (370g) cooked rice
- 2 cups (8oz/225g) shredded Mexican cheese blend
- ½ cup (120g) sour cream
- ¼ cup chopped fresh cilantro
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8–10 flour tortillas (8-inch size)
Instructions
- Step 1: Prepare the Chicken Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown on both sides and cooked through (about 6-7 minutes per side). Remove from the pan, let cool slightly, then shred using two forks. You want bite-sized pieces that will distribute evenly throughout your **Chicken Burrito Casserole**.
- Step 2: Create the Flavor Base In the same skillet, add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in the taco seasoning and cook for 1 minute to bloom the spices. This technique releases the essential oils in the spices, intensifying the flavor of your casserole.
- Step 3: Combine the Filling Return the shredded chicken to the skillet. Add black beans, diced tomatoes with green chilies, and ½ cup of chicken broth. Stir to combine and simmer for 5 minutes until slightly thickened. Fold in the cooked rice, half of the cheese, sour cream, and cilantro. The mixture should be moist but not soupy – if it seems dry, add a bit more broth.
- Step 4: Assemble the Casserole Lightly grease a 9×13 inch baking dish. Spread ¼ cup of the remaining chicken broth on the bottom. Layer 3-4 tortillas to cover the bottom of the dish, tearing them as needed to fit. Spread half of the chicken mixture over the tortillas. Add another layer of tortillas, then the remaining chicken mixture. Top with a final layer of tortillas.
- Step 5: Bake to Perfection Pour the remaining chicken broth evenly over the casserole and sprinkle the remaining cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. Your **Chicken Burrito Casserole** should be heated through with a beautiful melted cheese top that’s just beginning to brown at the edges.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/8th of the casserole
- Calories: 498 calories per serving
- Sugar: 3 grams
- Sodium: 996 mg
- Fat: 21 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 39 grams
- Fiber: 4 grams
- Protein: 35 grams
- Cholesterol: 121 mg