This chicken burrito bake is a fantastically easy, delicious, and customizable recipe perfect for a weeknight dinner or a casual gathering. It combines all the satisfying flavors of a burrito in a convenient, oven-baked format. Forget individual burrito assembly; this recipe simplifies the process while maximizing flavor and minimizing cleanup.
What You'll Need:
For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 packet taco seasoning
- 1/2 cup chicken broth
- Salt and pepper to taste
For the Burrito Bake:
- 1 tbsp olive oil
- 12-15 large flour tortillas
- 2 cups shredded cheddar cheese (or your favorite Mexican blend)
Instructions:
- Prepare the Chicken Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Stir in the shredded chicken, black beans, corn, diced tomatoes and green chilies, taco seasoning, and chicken broth. Bring to a simmer, reduce heat, and cook for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Assemble the Bake: Lightly grease a 9x13 inch baking dish with olive oil. Layer approximately 1/3 of the tortillas in the bottom of the dish, slightly overlapping if needed. Spread half of the chicken filling evenly over the tortillas. Sprinkle with half of the cheese.
- Repeat Layers: Repeat with another layer of tortillas, the remaining chicken filling, and the remaining cheese. Top with the final layer of tortillas.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and the tortillas are slightly browned.
- Rest and Serve: Let the burrito bake rest for 5-10 minutes before cutting into squares and serving.
Frequently Asked Questions (FAQs)
Can I use different types of cheese?
Absolutely! Monterey Jack, pepper jack, Colby Jack, or a Mexican blend all work wonderfully in this recipe. Feel free to experiment with your favorite cheeses.
Can I make this ahead of time?
Yes! You can prepare the chicken filling a day ahead of time and store it in the refrigerator. Assemble the bake the day of, or even assemble it the night before and bake it in the morning.
Can I use corn tortillas?
While flour tortillas hold up better in this bake, you can use corn tortillas. However, they may become a bit more fragile, so handle them gently during assembly. You might want to soak them briefly in warm water to soften them before layering.
What are some other additions I can make?
Get creative! Consider adding other vegetables like bell peppers, jalapenos, or mushrooms to the chicken filling. You can also add sour cream, guacamole, salsa, or your favorite burrito toppings as a garnish after baking.
How do I reheat leftovers?
Leftovers can be reheated in the microwave or oven. For the best results, cover the leftovers and reheat until heated through.
This chicken burrito bake is a guaranteed crowd-pleaser! It's a convenient, customizable, and delicious meal that's perfect for any occasion. Enjoy!
