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Deconstructed Burrito Casserole

Did burritos just get even better?

Burritos are one of the tastiest handheld foods out there, but it’s not the most convenient way to feed a crowd since filling and rolling a bunch of them can be time consuming. This Deconstructed Burrito Casserole solves that problem. It has everything we love so much about burritos, but it’s all layered up in one casserole dish! It’s a total crowd pleaser.

You could make this with your favorite burrito fillings: sub carnitas or shredded beef for the chicken, add some guac at the end, you name it! As it simmers in the oven, the ingredients meld together and infuse the soft tortillas with tons of flavor. It’s comforting and hearty and everybody’s happy when we bring this to the table.

Serves 4-6

45 minutes

  • 24 tortillas, toasted
  • 2 cans Rotel diced tomatoes & green chilies, divided
  • 3-4 boneless skinless chicken breasts, sliced
  • 3 cups salsa verde, divided
  • 1 can refried beans
  • 1 small yellow onion, diced
  • 1 cup Colby-Jack cheese, grated and divided
  • 1 cup Cheddar cheese, grated and divided
  • 1 package taco seasoning
  • 1/4 cup of water
  • 2 tablespoons olive oil
  • juice from one lime
  • for garnish: sliced avocado, chopped tomato, sour cream, lime wedges, chopped cilantro
  1. Preheat oven to 400°F and grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5 minutes before adding onion. Cook until chicken is no longer pink, about 7 more minutes.
  3. Add lime juice, 1/4 cup of water, and taco seasoning. Reduce heat to low and cook 4-5 more minutes. Remove from heat and let cool enough to shred chicken with two forks.
  4. Arrange a layer of tortillas in bottom of baking dish. Top with 1/2 of the shredded chicken, 1/3 of the total Rotel tomatoes, 1/3 of the salsa verde, and 1/4 cup of each cheese.
  5. Repeat layers: tortillas, remaining chicken, Rotel, salsa, cheese, and tortillas.
  6. On top of the tortillas, spread out the refried beans, followed by another 1/4 cup of each cheese, and the final 1/3 of the Rotel tomatoes and salsa verde. Top with one more layer of tortillas and the remaining cheese.
  7. Cover dish with aluminum foil and cook until heated through and cheese has melted, 18 minutes. Remove foil and cook 3-5 more minutes.
  8. Let cool 10-15 minutes before slicing and serving. Garnish with favorite toppings and enjoy!
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