Description
A comforting, family-friendly casserole that brings burrito flavors together in one simple, oven-baked dish perfect for busy nights.
Ingredients
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Chicken breast – 500 g (about 1.1 lb), cooked and shredded
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Olive oil – 1 tablespoon
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Onion – 1 medium, finely chopped (about 150 g)
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Garlic cloves – 2, minced
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Cooked rice – 3 cups (about 600 g)
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Black beans – 1 can (400 g), drained and rinsed
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Corn kernels – 1 cup (150 g)
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Tomato sauce – 1½ cups (360 ml)
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Ground cumin – 2 teaspoons
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Paprika – 1 teaspoon
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Chili powder – 1 teaspoon
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Shredded cheese – 2 cups (200 g)
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Flour tortillas – 4 medium (about 200 g), cut into strips
Instructions
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Heat olive oil in a skillet over medium heat. Cook onion until soft, then add garlic.
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Stir in shredded chicken, cumin, paprika, chili powder, salt, and pepper.
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Add cooked rice, black beans, corn, and tomato sauce. Mix well and remove from heat.
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Preheat oven to 180°C (350°F). Grease a 23 x 33 cm (9 x 13 inch) baking dish.
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Layer half of the chicken mixture, half of the tortillas, and half of the cheese.
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Repeat layers with remaining ingredients.
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Cover and bake for 25 minutes. Uncover and bake 10–15 minutes more until cheese is melted and golden.
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Rest for 5 minutes before serving.
Notes
This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Leftovers keep well for several days and reheat easily for quick meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes