One-Pan Chicken Burrito Casserole
Ingredients
- 3 cups cooked shredded chicken
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 cup cooked rice
- 1 can 10 oz diced tomatoes with green chilies
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 ½ cups shredded Mexican cheese blend
- 1 cup sour cream
- 8 small flour tortillas cut into strips
Instructions
- Preheat oven to 375°F and grease a 9x13 baking dish.
- In a large bowl, mix shredded chicken, black beans, corn, rice, diced tomatoes, salsa, and spices.
- Spread half of the tortilla strips in the bottom of the baking dish.
- Layer half of the chicken mixture over the tortillas, followed by ¾ cup of shredded cheese.
- Repeat with remaining tortilla strips, chicken mixture, and cheese.
- Spread sour cream evenly over the top and bake uncovered for 25 minutes.
- Let cool for 5 minutes before serving.
Notes
For a gluten-free version, use corn tortillas instead of flour tortillas.
Make it extra creamy by adding a small can of cream of chicken soup to the mixture.
For a clean eating recipe, swap white rice for brown rice or quinoa.
Add fresh toppings like avocado, cilantro, or lime juice for extra flavor.
Make it ahead of time and store in the fridge for up to 2 days before baking.
Make it extra creamy by adding a small can of cream of chicken soup to the mixture.
For a clean eating recipe, swap white rice for brown rice or quinoa.
Add fresh toppings like avocado, cilantro, or lime juice for extra flavor.
Make it ahead of time and store in the fridge for up to 2 days before baking.
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