Teresas Chicken Burrito Casserole Recipes

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CHICKEN BURRITO CASSEROLE



Chicken Burrito Casserole image

A wonderful chicken burrito casserole that is simple to make but does not lack flavor. Very flavorful dish that is so easy to prepare and assemble. This is always a hit and never any leftovers (literally)! Great for pot lucks and get togethers. Mexican food is always easy and beautiful once dressed with all the toppings, very colorful. This dish freezes and reheats wonderfully. For easy weeknight preparation either make over the weekend and freeze for whenever you'd like to eat it OR you can do like I do... cook a ton of chicken on the weekend and then use it in various recipes during the week. Variations... you may add other ingredients to the layers that you like such as refried beans, olives, jalapenos, etc. You don't have to use only breast meat when making this recipe. It's great to recycle left over chicken from a BBQ! Note... instead of making in a large casserole dish I make in a deep one so I have more layers.

Provided by Simply Good

Categories     One Dish Meal

Time 45m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 11

3 chicken breasts, already cooked (baked or boiled)
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can rotel (can use mild, regular or hot depending on your tastes)
1 (15 ounce) can pasta sauce (found in the mexican food section)
10 flour tortillas (any size)
2 cups shredded cheese (can use any variety)
shredded lettuce
diced tomato
diced onion
sour cream
salsa

Steps:

  • Preheat oven to 350.
  • Take the cooked chicken and tear up/shred and put in a pot.
  • Add the can of rotel, package of taco seasoning (along with any water needed per the directions on the seasoning packet) to the chicken and heat through on the stove.
  • Spray non-stick spray (such as Pam) on a casserole dish. Then, layer the following in the casserole dish -- tortillas (so it covers the entire bottom of the pan), then red sauce (just a thin layer so the torillas don't dry out while cooking), then chicken (doesn't have to be a thick layer because there will be multiple layers), then cheese.
  • Repeat all layers until you are out of chicken but be sure to end with tortillas with red sauce on top.
  • Bake covered for 30 minutes.

Nutrition Facts : Calories 745.5, Fat 33, SaturatedFat 13.8, Cholesterol 108.2, Sodium 2726.3, Carbohydrate 68.6, Fiber 7.1, Sugar 13.8, Protein 42.9

CHICKEN BURRITO CASSEROLE RECIPE - (4.1/5)



Chicken Burrito Casserole Recipe - (4.1/5) image

Provided by á-48

Number Of Ingredients 11

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

Steps:

  • 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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