Chicken Burrito Casserole Recipes

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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.

CHICKEN BURRITOS



Chicken Burritos image

This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 17

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

Steps:

  • Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.

EASY CHICKEN BURRITO CASSEROLE



Easy Chicken Burrito Casserole image

This easy chicken burrito casserole is a delicious Mexican dish for a busy weeknight dinner. It's a great recipe for using leftover rice, leftover chicken or rotisserie chicken.

Provided by Denise

Categories     Main Course

Time 40m

Number Of Ingredients 7

3 cups cooked chicken breast, chopped
2 cups salsa (I like medium hot chunky style)
2 cups cooked rice
1 can refried beans
1 cup cheese, (shredded cheddar or Mexican blend)
8 flour tortillas (6" -8" tortillas)
1/2 cup mozzarella cheeses shredded

Steps:

  • Preheat oven to 350°F. Prepare a baking dish or casserole dish by spraying it with nonstick cooking spray. I used a 9x13 inch baking dish.
  • Spread all of the tortillas with the refried beans and cut in half. Using 8 halfs line the bottom of the casserole dish. I like to place the straight edge of tortilla against the sides of the dish and overlap the middle.
  • Next take half of the chopped chicken add evenly layer over the tortillas.
  • Mix the cooked rice with 1/2 of the salsa and spread over the chicken.
  • Add another layer of tortillas, then the rest of the chicken.
  • For the last layer, add the rest of the salsa and the rest of the cheddar and mozzarella cheese.
  • Place in the oven for about 30 minutes until the cheese has browned.
  • Let sit for 5 minutes before serving.
  • Top with your favorite burrito toppings like sour cream, black olives, guacamole, green onions, jalapenos, etc.

Nutrition Facts : Calories 312 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 715 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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

CHEESY CHICKEN BURRITO CASSEROLE



Cheesy Chicken Burrito Casserole image

Provided by My Food and Family

Categories     Home

Time 1h15m

Number Of Ingredients 11

1 whole chicken, cut up
1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 large bottle salsa
1 pkg small flour tortillas
1 pkg shredded cheddar cheese
1 pkg shredded pepper jack cheese
1 can light kidney beans, rinsed & drained
1 can black olives, sliced
1 container (8 oz.) sour cream

Steps:

  • Boil chicken in water until it's thoroughly cooked. Remove from water. Let cool and then shred or cut into bite size pieces. Set chicken aside. Put onion and garlic in a skillet with the vegetable oil and sauté until softened. Add the chicken and the salsa & stir to heat through. Set aside.
  • Line a large casserole dish with tortillas to cover the bottom. Top with cheese, beans, chicken mixture and more cheese. Repeat again with more tortillas, cheese, beans and chicken mixture. Top with black olive slices & additional cheese.
  • Bake at 350°F for 35 to 45 minutes or until bubbly & browned on top. Let cool for 30 minutes & serve with sour cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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