Chicken Burrito Casserole

Easy and delicious enchilada casserole. Great way to use up left over chicken, but good enough to buy chicken to make it! Serve with sides of rice and beans.

Photo by janet v.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 8

    large flour tortillas, for burritos

  • 1

    rotisserie chicken, or leftover chicken shredded

  • 3 to 4

    cups shredded Monterey, or cheddar cheese

  • 3

    tablespoons butter

  • 3

    tablespoons flour

  • 2

    cups chicken broth

  • 1

    cup sour cream

  • 1

    (14 ounce) can fire roasted tomatoes, drained but save juice, save 1/4 cup tomatoes for topping

  • 1

    (14 ounce) can black beans drained

  • 2

    teaspoons chili powder

  • 1

    (4 ounce) can diced green chilies

Directions

Preheat oven to 350 degrees. Grease a 9 x 13 pan. In large bowl add shredded chicken, 1 1/2 cup cheese, chili powder, black beans and fire roasted tomatoes (save 1/4 cup of tomatoes). Mix well and if mixture looks dry, add juice from the tomatoes to moisten, but not too much. Option: you can add 1/2 cup cooked rice In a sauce pan melt butter, stir in flour and cook 1 minute. Slowly add broth and whisk till smooth. Heat over medium heat till thick and bubbly. Remove from heat and stir in sour cream and chilies. Melt 1 cup of cheese in sauce. Place chicken mixture onto tortilla and roll up like a burrito. (maybe about 1/2 to 3/4 cup of mixture to each burrito). Place seam side down into prepared pan. Pour sauce over burritos and along sides of each to cover. Top with about 1 cup cheese and remaining tomatoes. Bake 30 minutes uncovered.Let sit 5 minutes upon removing from oven to settle. Option: If you don't want chicken use beef, seafood or whatever meat you wish.

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