Can I make this Chicken Burrito Casserole ahead of time?

Absolutely! You can assemble the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.

Is this recipe gluten-free?

Yes! As long as you use gluten-free broth and ensure your toppings are gluten-free, this dish is naturally gluten-free.

Can I freeze this casserole?

Yes, you can freeze it before or after baking. If freezing before baking, assemble the casserole, cover tightly, and freeze. Thaw in the refrigerator before baking. If freezing after baking, let it cool completely, then wrap and freeze for up to 3 months.

Chicken Burrito Casserole: Easy Gluten-Free Meal Recipesofme

Name: Chicken Burrito Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican-American
Ingredients: — The Filling —; 3 cups cooked chicken breast, shredded (rotisserie chicken works perfectly); 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (frozen, canned, or fresh); 1 cup plain Greek yogurt (or sour cream); 1 can (4 oz) diced green chiles; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; — The Layers —; 10–12 corn tortillas, halved (corn is naturally gluten-free); 1 ½ cups gluten-free red enchilada sauce; 2 cups shredded Mexican cheese blend (cheddar and Monterey Jack); — Toppings (Optional) —; Green onions, cilantro, diced avocado, or extra sour cream

Description

This Chicken Burrito Casserole is a deconstructed version of your favorite Mexican dish, baked into gooey, cheesy perfection. Layers of soft corn tortillas, seasoned shredded chicken, black beans, and zesty enchilada sauce create a lasagna-style meal that is naturally gluten-free. It’s an easy, hearty weeknight dinner that freezes beautifully and feeds a crowd.

Ingredients

Scale

— The Filling —

3 cups cooked chicken breast, shredded (rotisserie chicken works perfectly)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (frozen, canned, or fresh)

1 cup plain Greek yogurt (or sour cream)

1 can (4 oz) diced green chiles

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

— The Layers —

10–12 corn tortillas, halved (corn is naturally gluten-free)

1 ½ cups gluten-free red enchilada sauce

2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)

— Toppings (Optional) —

Green onions, cilantro, diced avocado, or extra sour cream

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

2. Make Chicken Mixture: In a large bowl, combine the shredded chicken, black beans, corn, Greek yogurt (or sour cream), green chiles, cumin, chili powder, and garlic powder. Mix until creamy and well combined.

3. Layer 1 (Base): Pour about ¼ cup of enchilada sauce onto the bottom of the baking dish to prevent sticking. Arrange a layer of halved corn tortillas to cover the bottom (overlap them slightly).

4. Layer 2 (Filling): Spread half of the creamy chicken mixture over the tortillas. Sprinkle with ⅓ of the shredded cheese.

5. Layer 3 (Middle): Add another layer of tortillas. Top with the remaining chicken mixture and another ⅓ of the cheese.

6. Layer 4 (Top): Top with a final layer of tortillas. Pour the remaining enchilada sauce evenly over the top, saturating the edges. Sprinkle with the final portion of cheese.

7. Bake: Cover the dish with foil (to keep moisture in) and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbly and slightly browned.

8. Serve: Let the casserole rest for 10 minutes before slicing (this helps it hold its shape). Garnish with fresh cilantro and green onions.

Notes

Tortillas: Corn tortillas are recommended over gluten-free flour tortillas, as they hold their texture better in casseroles and don’t become gummy.

Enchilada Sauce: Many store-bought enchilada sauces contain wheat flour as a thickener. Double-check the label to ensure it is certified gluten-free.

Make Ahead: You can assemble this casserole up to 24 hours in advance and keep it in the fridge. Add 10 minutes to the baking time if cooking from cold.

Freezing: This freezes excellently. Bake it, let it cool completely, slice into squares, and freeze in individual containers for quick lunches.

Prep Time: 15
Cook Time: 35
Category: Dinner
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 square
Calories: 390
Sugar: 4
Sodium: 680
Fat: 16
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 32
Fiber: 5
Protein: 30
Cholesterol: 85