Mexican Layered Chicken Burrito Casserole

This simple layered chicken burrito casserole recipe is so easy to put together.

Everything is already cooked prior to assembling this layered chicken burrito casserole so the cooking time in the oven takes just a few minutes to melt the cheese and heat the dish thru.

The dish I cooked my Mexican casserole in is the perfect size.  The flour tortillas fit perfect in the round, 7 inches wide and 3 inches deep dish. Or if you don’t have a round casserole dish just use a 9-9 square dish or a deep-dish pie dish.

This recipe can easily be made meatless also – just leave out the chicken and add another can of beans, maybe black beans.

 

Layered Mexican Chicken Burrito Casserole

• 2 medium boneless, skinless chicken breasts
• 16 oz can fat free refried beans
• 1 10 oz can original diced tomatoes and green chilies (Rotel)
• 1 cup shredded Mexican blend cheese
• 6 small fajita-size 6 inch flour tortillas
• 1 envelope McCormick burrito seasoning

1. In a large saucepan cover the chicken breasts with water and bring to a boil.  Reduce heat and simmer 20 minutes or until chicken is done and tender. Drain the water, remove from the pan and cool slightly, then shred.
2. Add chicken back to pan.
3. Add refried beans, Rotel and burrito seasoning and stir well.
4. In  a casserole dish (preferably round if you have one), layer chicken mixture, cheese and flour tortillas.  Repeat until all ingredients are used.  To finish top with the rest of the cheese.
5. Bake uncovered at 375 for 25-30 minutes.
6. Broil for a few minutes to brown the cheese.

The toppings are really up to you and your taste.  We like ours topped with spring mix lettuce, salsa, cilantro and a squeeze of lime!
Choose your toppings:

• • • green onions
    • sour cream
    • jalapenos
    • tomatoes
    • black olives
    • avocado

Dixie