Budget Rotisserie Chicken Burrito Bake

• 1 rotisserie chicken, meat shredded
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 flour tortillas, cut into strips
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt to taste
• Optional: fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix shredded chicken, corn, black beans, salsa, and seasonings.
3. 3 Spread a thin layer of the mixture in a greased 9x13 inch baking dish.
4. 4 Layer with tortilla strips and a third of the cheese.
5. 5 Repeat layers until all ingredients are used, ending with a layer of cheese on top.
6. 6 Bake for 30 minutes or until bubbly and cheese is melted.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Add cooked ground beef for extra protein.
• Swap out tortillas for flour or corn based on preference.

Substitutions

• Use diced cooked turkey in place of chicken.
• Substitute Greek yogurt for sour cream for a tangier option.

Pairings

• Mexican rice
• Refried beans

Nutrition

Tips

• For extra flavor, sauté onions and peppers before layering.
• Use leftover chicken for a quick meal prep win.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a side of guacamole and fresh salsa.
• Pairs well with a simple green salad.

FAQ