Teresas Chicken Burrito Casserole Recipes

COMFORTING CHICKEN BURRITO CASSEROLE

Steps:

• Preheat oven to 400 F.
• Shred your cooked chicken and set aside.
• In a large casserole dish (2 or 3 quart), add chopped onion, rice, cumin, chili powder, oregano and garlic powder. Mix and set aside.
• In a medium bowl whisk together the chicken broth, tomato paste and olive oil.
• Pour it on top of the onion/rice mixture. next add the cooked shredded chicken, followed by the black beans and corn.
• Cover with foil and bake for 35-40 minutes.
• Remove from oven and uncover.
• Sprinkle cheese on top and cook 5-10 more minutes.
• Top with cilantro, green onion, and avocado.

CHICKEN BURRITO CASSEROLE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 pan. In large bowl add shredded chicken, 1 1/2 cup cheese, chili powder, black beans and fire roasted tomatoes (save 1/4 cup of tomatoes). Mix well and if mixture looks dry, add juice from the tomatoes to moisten, but not too much. Option: you can add 1/2 cup cooked rice In a sauce pan melt butter, stir in flour and cook 1 minute. Slowly add broth and whisk till smooth. Heat over medium heat till thick and bubbly. Remove from heat and stir in sour cream and chilies. Melt 1 cup of cheese in sauce. Place chicken mixture onto tortilla and roll up like a burrito. (maybe about 1/2 to 3/4 cup of mixture to each burrito). Place seam side down into prepared pan. Pour sauce over burritos and along sides of each to cover. Top with about 1 cup cheese and remaining tomatoes. Bake 30 minutes uncovered.Let sit 5 minutes upon removing from oven to settle. Option: If you don't want chicken use beef, seafood or whatever meat you wish.

AUNT TERESA'S CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

TERESA'S CHICKEN BURRITO CASSEROLE

Steps:

• Prepare baking dish by spraying with olive oil, set aside. Preheat oven to 375°F. In large bowl, combine meat filling ingredients. In a small bowl, mix sauce mixture ingredients. Mix 3/4 cup of sauce mixture in meat mixture.
• Place generous amount of meat filling in middle of large flour tortilla, roll up wrap and lay in baking dish. Repeat laying filled wraps next to each other until baking dish is filled. Spread remaining sauce mixture over tortillas; add additional shredded cheese on top.
• Bake approximately 25 minutes. Serve with desired toppings of Breakstone's Sour Cream, chopped onions, Taco Bell Salsa, shredded lettuce, and chopped guacamole.

CHICKEN BURRITO CASSEROLE

Steps:

• Preheat oven to 350.
• Take the cooked chicken and tear up/shred and put in a pot.
• Add the can of rotel, package of taco seasoning (along with any water needed per the directions on the seasoning packet) to the chicken and heat through on the stove.
• Spray non-stick spray (such as Pam) on a casserole dish. Then, layer the following in the casserole dish -- tortillas (so it covers the entire bottom of the pan), then red sauce (just a thin layer so the torillas don't dry out while cooking), then chicken (doesn't have to be a thick layer because there will be multiple layers), then cheese.
• Repeat all layers until you are out of chicken but be sure to end with tortillas with red sauce on top.
• Bake covered for 30 minutes.

EASY CHICKEN BURRITO CASSEROLE

Steps:

• Preheat oven to 350°F. Prepare a baking dish or casserole dish by spraying it with nonstick cooking spray. I used a 9x13 inch baking dish.
• Spread all of the tortillas with the refried beans and cut in half. Using 8 halfs line the bottom of the casserole dish. I like to place the straight edge of tortilla against the sides of the dish and overlap the middle.
• Next take half of the chopped chicken add evenly layer over the tortillas.
• Mix the cooked rice with 1/2 of the salsa and spread over the chicken.
• Add another layer of tortillas, then the rest of the chicken.
• For the last layer, add the rest of the salsa and the rest of the cheddar and mozzarella cheese.
• Place in the oven for about 30 minutes until the cheese has browned.
• Let sit for 5 minutes before serving.
• Top with your favorite burrito toppings like sour cream, black olives, guacamole, green onions, jalapenos, etc.

CHEESY CHICKEN BURRITO CASSEROLE

Steps:

• Boil chicken in water until it's thoroughly cooked. Remove from water. Let cool and then shred or cut into bite size pieces. Set chicken aside. Put onion and garlic in a skillet with the vegetable oil and sauté until softened. Add the chicken and the salsa & stir to heat through. Set aside.
• Line a large casserole dish with tortillas to cover the bottom. Top with cheese, beans, chicken mixture and more cheese. Repeat again with more tortillas, cheese, beans and chicken mixture. Top with black olive slices & additional cheese.
• Bake at 350°F for 35 to 45 minutes or until bubbly & browned on top. Let cool for 30 minutes & serve with sour cream.

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

TINA'S TASTY CHICKEN BURRITOS

Steps:

• Dissolve the chicken bouillon in the 2 cups of warm water. pour into pot.
• Add the chicken and all other ingredients to the pot except the cheese, beans, rice, flour and tortillas.
• Bring to a low simmer and continue to simmer for about an hour.
• After chicken is finished, start cooking the rice.
• Take the chicken out of the pot and shred it.(do this by pulling it apart using two forks).
• In a small dish, whisk the tablespoon of flour and a few tablespoons of the broth together and then return to the pot.(just to thicken the broth a bit).
• Return the shredded chicken to the pot and simmer about 10 more minutes.
• Warm tortillas on a comal (a round flat griddle pan usually cast iron)
• Fill tortillas with some beans, rice and chicken. Add a sprinkle of shredded cheese, a dollop of sour cream, a dollop of guacamole and some diced tomatoes.
• Fold it up into a burrito and enjoy!