Easy Chicken Burrito Casserole Recipe: Speedy Weeknight Bake (Print Version)

Easy Chicken Burrito Casserole Recipe brings warm, hearty flavors to your table. A simple, comforting bake perfect for busy nights or hungry crowds. So satisfying!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains dairy, gluten

# Ingredients:

→ Base & Fillings

01 - 3 cups cooked shredded chicken
02 - 8 (8-inch) flour tortillas
03 - 1 (15-ounce) can pinto beans, drained and rinsed
04 - 1 (4-ounce) can diced green chilies, undrained

→ Saucy Goodness

05 - 8 ounces cream cheese, softened
06 - 1/2 cup sour cream
07 - 1 (10-ounce) can red enchilada sauce

→ Flavor Boosters

08 - 2 tablespoons taco seasoning

→ Finishing Touches

09 - 2 cups shredded Mexican cheese blend
10 - Fresh cilantro, chopped, for garnish (optional)

# Instructions:

01 - Okay, first things first, get that oven preheating to 375°F (190°C) and grab a 9x13 inch baking dish. Now, in a big bowl, we're going to make our creamy, dreamy sauce. Toss in your cooked shredded chicken, those drained pinto beans, diced green chilies, and about half of your enchilada sauce. Then, dollop in the softened cream cheese and a good spoonful of that taco seasoning. Stir it all up until everything is beautifully combined and the cream cheese is mostly melted and smooth. This is where the magic starts to happen, honestly, the smell alone is enough to get your tummy rumbling!
02 - Next up, spread a thin layer of the remaining enchilada sauce on the bottom of your prepared baking dish. This helps prevent the tortillas from sticking and adds extra flavor. Now, grab three of your flour tortillas and arrange them on top, overlapping slightly if needed to cover the bottom. Don't worry if they don't fit perfectly, we're going for rustic charm here, not architectural precision! I always find this step a little fiddly, trying to get them just right without tearing, but it's totally okay if they overlap a bit. It’s all going to get deliciously baked together anyway.
03 - Alright, now for the good stuff! Take half of your chicken and bean mixture and spread it evenly over the tortilla layer. Really get in there and make sure it’s nicely distributed. This is the hearty, flavorful core of our Easy Chicken Burrito Casserole Recipe. Then, dollop half of your sour cream over the chicken mixture and gently spread it out. It doesn't have to be perfect, just a nice, creamy blanket. This layer adds so much moisture and a lovely tang that cuts through the richness. I swear, the kitchen starts to smell like a cozy Tex-Mex joint right about now!
04 - Time to repeat! Place another three tortillas over the sour cream layer, again, overlapping as needed. Then, spread the remaining chicken and bean mixture on top, followed by the rest of your sour cream. This is where the casserole really starts to take shape, building up those delicious layers. I sometimes get a little messy with the sour cream spreading, but hey, it's homemade, right? A little imperfection just adds to the charm, and it’s all going to melt into deliciousness in the oven, so no worries.
05 - For the grand finale before baking, pour the very last bit of your enchilada sauce over the top layer of sour cream. Spread it out gently to cover everything. And now, for the best part: sprinkle that generous amount of shredded Mexican cheese blend all over the top. Make sure every inch is covered! I'm a firm believer that you can never have too much cheese in a casserole, so don't be shy. This cheese layer is going to get all bubbly and golden brown, forming that irresistible crust we all love.
06 - Pop your beautiful Easy Chicken Burrito Casserole Recipe into the preheated oven and bake for about 25-30 minutes. You’re looking for that glorious moment when the cheese is melted, bubbly, and a little golden around the edges, and the sauce is simmering happily. If it's not quite golden enough for your liking, you can always switch on the broiler for a minute or two, but keep a very close eye on it so it doesn't burn! Once it’s out, let it rest for 5-10 minutes before slicing and serving. This resting time helps everything set, preventing a messy collapse when you cut into it. Trust me on this one, it’s worth the wait!

# Notes:

01 - Don't overmix the sour cream layer, or it'll get watery. Just a gentle swirl!
02 - Leftovers keep great in the fridge for 3-4 days. Honestly, it might even taste better the next day.
03 - Tried black beans instead of pinto once, and oh boy, it was a flavor party! Highly recommend.
04 - A drizzle of lime crema and some fresh cilantro really elevates this dish, makes it feel fancy without the effort.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large mixing bowl
03 - spoon/spatula

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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