Description
A heartwarming and cheesy burrito casserole that combines shredded chicken, spices, and tortillas, perfect for cozy fall dinners.
Ingredients
- 2 cups cooked, shredded halal chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- 4 large flour tortillas (or corn tortillas for a gluten-free option)
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or a cheese blend)
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the vegetables by heating the olive oil over medium heat, adding the chopped onions and bell peppers, cooking until soft (about 5 minutes), then adding the minced garlic for another 1-2 minutes.
- Combine the shredded chicken, black beans, corn, chili powder, cumin, paprika, salt, and pepper into the skillet, mixing well and cooking together for about 3-5 minutes.
- Layer the casserole by starting with a layer of enchilada sauce, placing 2 tortillas over it, spreading half of the chicken mixture, and sprinkling 1 cup of cheese on top. Repeat the layers with 2 more tortillas, the remaining chicken mixture, another cup of cheese, and finishing with the last tortillas.
- Top it off by pouring the remaining enchilada sauce over the top layer and sprinkling with the remaining cheese.
- Bake covered with aluminum foil for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Garnish with fresh cilantro if desired, then slice and serve.
Notes
For a unique twist, consider adding a streusel topping for crunch. Use leftover chicken to make this a quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican