This chicken burrito casserole is a hearty and flavorful dish perfect for a busy weeknight. It's made with simple ingredients, such as chicken, beans, corn, cheese, and tortillas, and can be easily customized to your liking. Plus, it's relatively quick and easy to make, making it a great option for a weeknight meal. Here's why you'll love this recipe:
- Ingredients are easy to find: This casserole recipe uses pantry staples and common ingredients that can be easily found at your local grocery store.
- Quick and easy to prepare: The casserole can be assembled in under 30 minutes, making it a great option for busy weeknights.
- Customizable: This recipe is easily customizable to your liking. You can add different types of beans, vegetables, and cheese and adjust the spice level to your preference.
- Hearty and flavorful: This casserole is packed with protein, fiber, and flavor, making it a satisfying meal everyone will enjoy.
Chicken Burrito Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 onion, chopped
- 1 green pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups shredded cheddar cheese
- 6 large tortillas
Instructions
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Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned about 5 minutes. Drain any excess grease.
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Stir in the onion and green pepper and cook until softened, about 5 minutes more.
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Stir in the black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
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Spread half of the chicken mixture in the bottom of the prepared baking dish. Top with half of the shredded cheese.
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Layer 3 tortillas over the cheese. Spread the remaining chicken mixture over the tortillas. Top with the remaining shredded cheese.
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Fold the tortillas over the filling.
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Bake for 20-25 minutes until the cheese is melted and bubbly.
Tips
- Add a diced jalapeno pepper to the skillet with the onion and green pepper for a spicier casserole.
- You can also use leftover chicken in this recipe. Shred the chicken and add it to the skillet with the vegetables.
- You can use flour tortillas instead if you don't have any corn tortillas.
- Leftovers can be stored in the refrigerator for up to 3 days.
