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Chicken Burrito Casserole

Chicken burrito casserole with cheesy layers of tortillas, seasoned shredded chicken, black beans, and corn baked until bubbly and golden. Easy assembly with salsa and melty cheddar–monterey jack for a quick weeknight dinner and great next-day reheating.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cup shredded cooked chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 packet taco seasoning
  • 1 cup salsa
  • 0.5 cup sour cream
Assembly
  • 8 count flour tortillas (8-inch)
  • 1 can (10 oz) red enchilada sauce
  • 2 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 count green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Prep and mix the filling
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish with a light coating so the tortillas don’t stick.
  2. In a large bowl, combine shredded cooked chicken, black beans, corn kernels, taco seasoning, salsa, and sour cream, then mix well until evenly coated.
Layer and bake
  1. Spread a thin layer of red enchilada sauce on the bottom of the baking dish to create a saucy base for the first tortillas.
  2. Layer 4 flour tortillas (8-inch) over the sauce, tearing to fit as needed so the surface is mostly covered.
  3. Top with half the chicken mixture and sprinkle with one-third of the shredded cheddar cheese for a melty, cheesy layer.
  4. Repeat with the remaining 4 flour tortillas (8-inch), the rest of the chicken mixture, and half of the remaining shredded cheddar cheese.
  5. Pour remaining red enchilada sauce evenly over the top, then sprinkle with the last of the shredded cheddar and all the shredded monterey jack cheese.
  6. Cover with foil and bake at 375°F for 20 minutes so the tortillas soften and the casserole starts to bubble.
  7. Uncover and bake 10–15 minutes more at 375°F until bubbly and golden on top with melted cheese throughout.

Notes

For neat slices, rest the casserole 5–10 minutes after baking before serving. Store covered in the refrigerator up to 3–4 days; reheat individual portions in the microwave until hot. Freezing is yes—freeze cooled portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cheddar and monterey jack to keep the melty texture with fewer calories.