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Chicken Burrito Casserole

Chicken burrito casserole with layered flour tortillas, creamy salsa-chicken filling, and a golden-brown bake with melted cheese bubbling over the edges. Easy Mexican-American comfort casserole that's heated through and finished with fresh cilantro.
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Prep Time 20 minutes
Cook Time 35 minutes
rest time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Shredded cooked chicken
  • 3 cup shredded cooked chicken
Flour tortillas
  • 8 flour tortillas
Shredded cheese
  • 2 cup shredded cheese (cheddar or Monterey Jack)
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Sour cream
  • 1 cup sour cream
Salsa
  • 1 jar (16 oz) salsa
Diced green chiles
  • 1 can (4 oz) diced green chiles
Diced onion
  • 0.5 cup diced onion
Salt and pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Toppings
  • 0.25 cup cilantro for topping
  • 0.25 cup sour cream for topping
  • 0.25 cup fresh salsa for topping
  • 2 green onions for topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix filling
  1. Preheat the oven to 350°F, so it reaches temperature by the time the casserole is assembled. This helps the cheese melt quickly and the filling heat through evenly.
  2. In a bowl, mix cream of chicken soup, sour cream, and salsa until smooth and fully combined. Stirring evenly will prevent dry spots and keep the filling creamy.
  3. Stir in shredded chicken, diced green chiles, diced onion, salt, and pepper until every bite is coated with the saucy mixture. Stop when you see no onion or seasoning pockets.
Assemble and bake
  1. Spread a thin layer of the filling mixture on the bottom of a greased 9x13-inch pan. Use a steady layer so the first tortilla sits flat.
  2. Layer the flour tortillas over the filling, overlapping as needed to cover the surface. Aim for full coverage so the casserole holds together when scooped.
  3. Add half of the remaining filling over the tortillas and spread into an even layer. Look for an even thickness so the bake heats uniformly.
  4. Sprinkle 1 cup shredded cheese over the filling layer. The cheese should form a visible meltable layer before the next tortillas go on.
  5. Repeat with the remaining tortillas and the rest of the filling, ending with cheese on top. Finish with cheese centered over the whole pan for bubbling edges.
  6. Bake at 350°F for 35 minutes until heated through and the cheese is melted. A golden-brown top with bubbling cheese around the edges is your cue to pull it out.
Rest and serve
  1. Let the casserole rest for 10 minutes before serving. This firms the layers so a fork lifts clean squares with tortilla and filling visible.
  2. Top with cilantro, sour cream, fresh salsa, and green onions just before serving. Finish with a fresh, bright garnish for contrast to the creamy bake.

Notes

For clean slices, rest the casserole the full 10 minutes so the cheese and filling set up before scooping. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because tortillas can soften further after thawing. If you want a lighter option, use reduced-fat cheese and light sour cream to reduce calories while keeping the creamy texture.