How do you prevent an easy chicken burrito casserole from getting soggy?

To prevent sogginess, ensure your tortillas are slightly stale or toasted before assembling the casserole. Also, avoid using overly watery ingredients and allow the casserole to cool slightly before cutting.

Can I prepare an easy chicken burrito casserole ahead of time?

Yes, you can assemble the casserole a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time to ensure it's heated through properly.

What are some variations I can make to an easy chicken burrito casserole?

You can customize your casserole by adding different beans (black beans, pinto beans), vegetables (corn, bell peppers), or using different kinds of cheese. Feel free to add some spice with jalapenos or hot sauce!

What kind of chicken is best for easy chicken burrito casserole?

Shredded cooked chicken works best for easy chicken burrito casserole. You can use rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.

Easy Chicken Burrito Casserole: 7 Delicious & Quick Secrets

Name: Easy Chicken Burrito Casserole: Your Quick & Cheesy Dinner!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked and shredded chicken; 1 medium onion, chopped; 1 medium bell pepper, chopped (any color); 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can corn, drained; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (16-ounce) jar salsa; 1 cup sour cream; 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack); 6 8-inch flour tortillas

Description

This easy chicken burrito casserole is the perfect weeknight meal – cheesy, flavorful, and ready in under an hour!

Ingredients

Scale

2 cups cooked and shredded chicken
1 medium onion, chopped
1 medium bell pepper, chopped (any color)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) jar salsa
1 cup sour cream
2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
6 8-inch flour tortillas

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Sauté onion and bell pepper in a skillet until softened, about 5 minutes.
Add chicken, black beans, and corn to the skillet.
Stir in chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 2 minutes.
Combine salsa and sour cream in a bowl.
Spread a thin layer of salsa mixture in the baking dish.
Layer two tortillas on the bottom.
Spread half of the chicken mixture over tortillas. Top with 1/3 of the cheese.
Layer two more tortillas. Spread with half of the salsa mixture and remaining chicken mixture. Sprinkle with another 1/3 of the cheese.
Top with remaining tortillas, salsa mixture, and cheese.
Bake for 20-25 minutes, or until cheese is melted and bubbly.
Let cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Calories: 450
Sugar: 8g
Sodium: 700mg
Fat: 25g
Saturated Fat: 12g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 100mg