Description

This Easy Chicken Burrito Casserole is a comforting, flavorful dish perfect for a quick weeknight dinner. Combining tender shredded chicken, creamy soup, tangy Rotel tomatoes, and a blend of Mexican cheeses layered between soft flour tortillas, it’s baked to bubbly perfection and garnished with fresh cilantro for a deliciously satisfying meal.

Ingredients

Main Ingredients

3 cups cooked, shredded chicken
1 can (10.5 oz) condensed cream of chicken soup
1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
1 cup sour cream
1 packet taco seasoning
6 large flour tortillas, cut into quarters
2 cups shredded Mexican blend cheese
1/2 cup black beans (optional)
1/2 cup corn kernels (optional)
Fresh cilantro, chopped, for garnish

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Prepare the sauce mixture: In a large bowl, combine the condensed cream of chicken soup, undrained Rotel diced tomatoes and green chilies, sour cream, and taco seasoning. Mix everything until smooth and well incorporated.
Layer the casserole: Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish. Arrange a layer of tortilla quarters over the sauce, then add one-third of the shredded chicken, black beans, and corn if using. Spoon sauce over the layer and sprinkle with shredded cheese. Repeat these layers two more times, finishing with a final layer of sauce and cheese on top.
Bake the casserole: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Finish baking uncovered: Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
Serve: Let the casserole cool slightly, then garnish with freshly chopped cilantro. Serve warm with optional toppings like sour cream, guacamole, or salsa for extra flavor.

Notes

Shredded cooked chicken can be from rotisserie chicken or leftover cooked chicken breasts.
For added spice, add extra diced jalapeños or hot sauce to the sauce mixture.
Optional black beans and corn add texture and nutrition but can be omitted if preferred.
Make sure to cover the casserole during the first part of baking to keep it moist.
This casserole can be prepared ahead of time and refrigerated before baking.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.