Easy Mexican Chicken Casserole with Tortillas
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Call it whatever you want, but this easy Mexican chicken casserole with tortillas layered throughout is the bomb. Some may call this recipe chicken tortilla casserole or a chicken burrito casserole. Whatever you want to call it, this is such a great weeknight dinner. Simple, easy, and you can make it in about an hour.
You’ll layer a mixture of chicken (I used rotisserie chicken), taco seasoning, black beans, corn, cream cheese, Rotel tomatoes, and salsa. You’ll layer that between several layers of tortilla and shredded fiesta blend cheese. Cover and bake for about an hour and that’s it! I topped mine with a salad and sour cream, but use any Mexican or Southwest toppings that are your favorite. Allen and I also like to eat it with tortilla chips! You’ll want to make this easy casserole over and over again!
Why You’ll Love This Chicken Tortilla Casserole
This is the perfect weeknight dinner
I’m always looking for recipes that are good to eat on busy nights during the week. This is the perfect weeknight dinner. It’s simple and easy, and won’t make a huge mess.
You can make it ahead
You can make this casserole ahead and store it in the fridge until you’re ready to cook and serve. This will keep in the fridge for up to 3-4 days before needing to be cooked or frozen.
You can freeze IT
This casserole is also freezer compatible. You can put it in a disposable casserole dish, make it, and freeze it. For best results, I would cook it within 3 months. However, it can stay good for up to 6 months.
Equipment You’ll Need
I used a large Dutch oven to mix together all of your main filling. Then to layer your casserole, you use a 9×13 casserole dish. That’s really about it! You may need a few other miscellaneous items such as a can opener, spoon, knife and spatula.
Ingredients You’ll Need
Chicken Filling Layer:
You’ll use chicken breasts, heat them up in the Dutch oven with some salsa, then add in some canned tomatoes and green chiles, fire roasted corn, and black beans. Then add in your creamy component, which is cream cheese and sour cream. Mix it together then layer it in between your tortillas and cheese.
Tortillas:
I used I think around 8 seven-inch small, flour tortillas. You’ll just layer them accordingly! There’s no right or wrong way!
Cheese:
I used a fiesta blend shredded cheese. You can use cheddar or colby jack or whatever you want.
Optional Toppings:
There are so many things you can top onto this casserole. I did a little salad and some sour cream, but you could add more cheese, salsa, queso, guacamole, or even avocado slices!
Step by Step How to Make This Chicken Burrito Casserole
Step one
Prehat your oven to 375 degrees. In a large pot or Dutch oven, add in your shredded cooked chicken breast and salsa. Sauté for several minutes then add in your cans of corn, black beans, and diced tomatoes. Lasty, add in your sour cream and cream cheese. Mix until it all comes together.
Step two
In a greased 9×13 casserole dish. Add in a layer of tortillas first. After, layer your chicken mixture then a layer of shredded cheese. Repeat this process until the dish is full. Add cheese as your very top layer. Cover and bake at 375 for around 50 minutes. Uncover after 50 minutes then turn oven onto broil and broil the casserole for 5-10 minutes until the cheese is bubbly. Serve with desired toppings. Enjoy!
Mexican Chicken Casserole with Layered Tortillas
Equipment
- Pot or Dutch Oven
- 9×13 Casserole Dish
- Large Spoon
Ingredients
- 3 cups Shredded Cooked, Chicken Breast Meat (I used a rotisserie chicken breast)
- 1 cup Salsa
- 1 can Diced Tomatoes with Green Chiles (Rotel) drained
- 1 can Fire Roasted Corn drained
- 1 can Black Beans drained
- 1 block Cream Cheese
- 1/2 cup Sour Cream
- 8-10 Small Flour Tortillas
- 4 cups Fiesta Blend Shredded Cheese
Optional Toppings
- Sour Cream
- Salsa
- Shredded Lettuce
- Pico de Gallo
- Shredded Cheese
- Avocado or Guacamole
Instructions
- Prehat your oven to 375 degrees. In a large pot or Dutch oven, add in your shredded cooked chicken breast and salsa. Sauté for several minutes then add in your cans of corn, black beans, and diced tomatoes. Lasty, add in your sour cream and cream cheese. Mix until it all comes together.
- In a greased 9×13 casserole dish. Add in a layer of tortillas first. After, layer your chicken mixture then a layer of shredded cheese. Repeat this process until the dish is full. Add cheese as your very top layer. Cover and bake at 375 for around 50 minutes. Uncover after 50 minutes then turn oven onto broil and broil the casserole for 5-10 minutes until the cheese is bubbly. Serve with desired toppings. Enjoy!
Notes
How to freeze:
You can freeze this casserole wrapped in foil for up to three months. Unthaw and bake according to normal directions.
Before You Go…
Did you try this super creamy chicken burrito casserole recipe? I promise it’s the perfect quick dinner for a weeknight. Please let me know what you thought. Let me know here or in the comments below! Happy cooking!
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