Craving a meal that's both quick and bursting with flavor? Need something the whole family will devour (without complaining about healthy ingredients)? Look no further than Easy Chicken Burrito Casserole! This dish is a weeknight game-changer – ready in under an hour, packed with lean protein and vibrant veggies, and seasoned to Tex-Mex perfection. I promise, even your pickiest eaters will be asking for seconds. It’s my secret weapon for happy bellies and stress-free dinners.
Why You Will Love This Recipe
Growing up, "casserole" meant dense, heavy dinners. But Easy Chicken Burrito Casserole is anything but. It reminds me of family potlucks, where everyone brought their best dish, but this is my update on that classic. I tried to make it healthier, faster, and even more delicious. It’s a crowd-pleaser every time, and the leftovers (if there are any!) make incredible lunches.
Ingredients
-
Chicken & Seasoning:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet taco seasoning
-
Vegetables & Beans:
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
-
Sauce & Cheese:
- 1 (10 oz) can enchilada sauce
- 1 (10 oz) can diced tomatoes and green chiles (like Rotel), undrained
- 2 cups shredded cheddar cheese (or Mexican blend)
-
Tortillas:
- 6-8 flour tortillas (6-8 inches diameter)
Step-by-Step Instructions for Making the Recipe
- Prep the Chicken: Preheat oven to 375°F (190°C). Dice the chicken into bite-sized pieces.
- Sauté: Heat olive oil in a large skillet over medium heat. Add chicken and taco seasoning. Cook until chicken is cooked through and lightly browned.
- Add Veggies: Throw in the chopped onion and bell pepper. Cook until softened, about 5 minutes.
- Mix It Up: Stir in the black beans, corn, enchilada sauce, and diced tomatoes and green chiles. Simmer for 5 minutes to let the flavors meld.
- Assemble: Cut the tortillas into quarters. In a 9×13 inch baking dish, spread a thin layer of the chicken mixture. Layer with tortilla pieces, followed by more chicken mixture, and sprinkle with cheese. Repeat layers until all ingredients are used, ending with a generous layer of cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Cool & Serve: Let the Easy Chicken Burrito Casserole cool for a few minutes before serving. Garnish with your favorite toppings like sour cream, guacamole, or salsa. Enjoy!
Easy Chicken Burrito Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Dice the chicken into bite-sized pieces.1.5 lbs boneless, skinless chicken breasts
- Heat olive oil in a large skillet over medium heat. Add chicken and taco seasoning. Cook until chicken is cooked through and lightly browned.1 tbsp olive oil, 1 packet taco seasoning, 1.5 lbs boneless, skinless chicken breasts
- Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.1 medium onion, 1 bell pepper (any color)
- Stir in the black beans, corn, enchilada sauce, and diced tomatoes and green chiles. Simmer for 5 minutes to let the flavors meld.15 oz black beans, 15 oz corn, 10 oz enchilada sauce, 10 oz diced tomatoes and green chiles (like Rotel)
- Cut the tortillas into quarters. In a 9×13 inch baking dish, spread a thin layer of the chicken mixture. Layer with tortilla pieces, followed by more chicken mixture, and sprinkle with cheese. Repeat layers until all ingredients are used, ending with a generous layer of cheese on top.6-8 flour tortillas (6-8 inches diameter), 2 cups shredded cheddar cheese (or Mexican blend)
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Let the Easy Chicken Burrito Casserole cool for a few minutes before serving. Garnish with your favorite toppings like sour cream, guacamole, or salsa. Enjoy!