Make this affordable chicken burrito casserole with pantry staples like canned beans, shredded chicken, and cheese. High-protein and easy to prep ahead for busy weeks.

Ingredients

• 3 cups cooked shredded chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can red enchilada sauce
• 1 cup sour cream
• 2 cups shredded Mexican blend cheese
• 8 (6-inch) flour tortillas, cut into strips
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Step 2

In a large bowl, combine shredded chicken, black beans, corn, enchilada sauce, sour cream, 1 cup of cheese, cumin, chili powder, salt, and pepper. Mix well.

Step 3

Layer half of the tortilla strips on the bottom of the prepared dish. Spread half of the chicken mixture over the tortillas. Repeat layers with remaining tortillas and chicken mixture.

Step 4

Top with remaining 1 cup of cheese. Bake for 25-30 minutes, until bubbly and cheese is melted and golden.

Step 5

Let cool for 5 minutes, then garnish with fresh cilantro if desired. Serve warm.

For best results

• For extra protein, add a can of drained and rinsed pinto beans or use Greek yogurt instead of sour cream.
• To make ahead, assemble the casserole without baking, cover, and refrigerate up to 24 hours. Add 10 minutes to bake time.
• Leftovers keep well in the fridge for up to 4 days. Reheat in the oven or microwave.

Variations

• Swap chicken for ground turkey or beef for a different flavor.
• Use corn tortillas for a gluten-free option (check labels).
• Add diced bell peppers and onions to the chicken mixture for extra veggies.

Nutrition

• Calories385 kcal
• Total Fat18g
• Saturated Fat10g
• Cholesterol85mg
• Sodium720mg
• Total Carbohydrates30g
• Dietary Fiber5g
• Sugars4g
• Protein28g

Common Questions