Description
Skip the rolling and folding! This layered chicken burrito casserole delivers all the Mexican flavors you crave in one easy, cheesy bake that’s ready faster than takeout.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cooked and shredded
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn kernels
- 8–10 flour tortillas (8-inch size)
- 3 cups shredded Mexican cheese blend
- 1/2 cup sour cream, plus more for serving
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, sauté onions and bell peppers in olive oil for 4-5 minutes until softened. Add garlic and cook 30 seconds more.
- Add shredded chicken and season with chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir to coat evenly.
- Mix in black beans, diced tomatoes with chilies, and corn. Simmer for 5 minutes.
- In a bowl, combine 1/2 cup sour cream with 1/4 cup tomato liquid from the can and half the cilantro.
- Spread 1/4 cup of sour cream sauce on the bottom of the baking dish. Layer 3-4 tortillas over the sauce.
- Add half the chicken mixture over the tortillas, then sprinkle with 1 cup cheese.
- Add another layer of tortillas, the remaining chicken mixture, and another cup of cheese.
- Top with a final layer of tortillas, spread remaining sour cream sauce, and sprinkle with the last cup of cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10 minutes more until cheese is bubbly and golden.
- Let rest 10 minutes before serving with your favorite toppings.