Description
An easy and comforting chicken burrito casserole made with tender shredded chicken, rice, beans, cheese, and a flavorful sauce, baked to perfection for a satisfying family meal.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 can (400 g) black beans, drained and rinsed
- 1 can (200 g) corn, drained
- 1 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 small flour tortillas, cut into pieces
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
- In a large bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, garlic powder, salt, and black pepper.
- Stir in the sour cream until everything is well mixed.
- Layer half of the tortilla pieces in the bottom of the baking dish.
- Add half of the chicken mixture over the tortillas and spread evenly.
- Sprinkle half of the cheddar and mozzarella cheese on top.
- Repeat the layers with remaining tortillas, chicken mixture, and cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Let it cool slightly, then garnish with chopped cilantro before serving.
Notes
- You can use rotisserie chicken for convenience.
- Swap black beans with pinto beans if preferred.
- Add diced jalapeños for extra heat.
- Use Greek yogurt instead of sour cream for a lighter option.
- This dish can be prepared ahead and baked later.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
