Easy Chicken Burrito Casserole

This Easy Chicken Burrito Casserole is a hearty and flavorful dish that’s perfect for busy weeknights or casual gatherings. Layers of shredded chicken, creamy sauce, gooey cheese, and tortillas come together to create a satisfying and easy-to-make meal that everyone will love.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 can (10 oz) diced tomatoes with green chilies (Rotel)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 small flour tortillas
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Optional garnish: chopped cilantro, diced jalapeños, or sour cream

Directions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a medium bowl, mix cream of chicken soup, sour cream, diced tomatoes with green chilies, cumin, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3. Spread a thin layer of the creamy mixture on the bottom of the prepared baking dish.
4. Layer two tortillas over the mixture, followed by half of the shredded chicken, a third of the creamy mixture, and a third of the combined cheeses.
5. Repeat the layering process, finishing with a final layer of tortillas, creamy mixture, and cheese.
6. Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
8. Let the casserole cool for a few minutes before serving. Garnish with cilantro, jalapeños, or additional sour cream if desired.

Servings and Timing:

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes

Variations:

• Spicy Twist: Add chopped jalapeños or a dash of hot sauce for extra heat.
• Vegetarian Option: Replace chicken with black beans or sautéed vegetables.
• Cheese Options: Use Pepper Jack for added spice or Colby for a milder flavor.

Storage/Reheating:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until warmed through.

FAQs:

1. Can I use corn tortillas instead of flour?
   Yes, corn tortillas work well and add a slightly different texture.
2. Can I freeze this casserole?
   Yes, assemble the casserole, wrap it tightly, and freeze for up to 3 months. Thaw in the fridge before baking.
3. Can I use a different type of soup?
   Cream of mushroom or cream of celery soup are great substitutes.
4. Can I make it dairy-free?
   Use a dairy-free sour cream and cheese alternative to make this dish suitable for a dairy-free diet.
5. How can I add more veggies?
   Incorporate diced bell peppers, onions, or corn into the casserole for added nutrition.
6. What should I serve with this casserole?
   Serve it with a side of rice, a fresh salad, or guacamole.
7. How do I know when it’s done?
   The cheese should be melted and bubbly, and the casserole heated through.
8. Can I make it gluten-free?
   Use gluten-free tortillas and verify the soup is gluten-free.
9. How can I make it healthier?
   Substitute Greek yogurt for sour cream and use low-fat cheese.
10. Can I prepare it ahead of time?
    Yes, assemble the casserole, cover, and refrigerate. Bake when ready to serve.