Go Back

Chicken Burrito Casserole

Chicken burrito casserole is a baked, layered dish with tortillas, creamy salsa-chicken filling, and melted cheese bubbling over the edges. Expect hearty, golden-brown squares with easy assembly and a 10-minute rest for clean layers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Rest 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken Burrito Casserole
  • 3 cup shredded cooked chicken
  • 8 flour tortillas
  • 2 cup shredded cheese (cheddar or Monterey Jack)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 jar (16 oz) salsa
  • 1 can (4 oz) diced green chiles
  • 0.5 cup diced onion
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 cilantro Toppings
  • 0.25 sour cream Toppings
  • 0.25 fresh salsa Toppings
  • 0.25 green onions Toppings

Equipment

  • 1 sheet pan

Method
 

Preheat and mix the filling
  1. Preheat the oven to 350°F. Mix together cream of chicken soup, sour cream, and salsa until smooth.
  2. Stir in shredded cooked chicken, diced green chiles, diced onion, salt, and pepper. Stir until the mixture is evenly combined.
Assemble the casserole
  1. Grease a 9x13-inch pan and spread a thin layer of the filling over the bottom. Layer flour tortillas, overlapping as needed, to cover the bottom.
  2. Add half the remaining filling and spread it into an even layer. Sprinkle with 1 cup shredded cheese.
  3. Repeat with the remaining tortillas and the remaining filling, then end with cheese on top. Keep the top layer fully covered with cheese for bubbling.
Bake and rest
  1. Bake at 350°F for 35 minutes until heated through and the cheese is melted. Look for golden-brown edges and bubbling around the sides.
  2. Let the casserole rest for 10 minutes before serving. This helps the layers set for cleaner squares.
Serve
  1. Top with cilantro, sour cream, and fresh salsa. Finish with sliced green onions for a fresh bite.

Notes

For the cleanest slices, rest the casserole the full 10 minutes before cutting. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until warmed through. Freezing: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, use reduced-fat cheese and light sour cream while keeping the same bake time.