Description
A comforting and hearty weeknight dinner that combines tender chicken, tortillas, and a rich cheesy sauce. This easy-to-make bake is perfect for meal prep, storing well in the fridge for up to four days or freezing for up to three months.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, diced
- 8–10 flour tortillas (medium size)
- 8 oz softened cream cheese
- 1.5 cups salsa (mild, medium, or hot)
- 2 cups shredded Mexican blend or cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Heat a large skillet over medium-high heat with a little oil. Add diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Set aside.
- In a mixing bowl, whisk together softened cream cheese, salsa, and chicken broth until smooth. Stir in cumin, chili powder, and smoked paprika.
- Spread half of the sauce mixture on the bottom of the prepared baking dish.
- Lay 4-5 tortillas over the sauce, tearing them to fit if necessary.
- Sprinkle half of the cooked chicken, half of the black beans, half of the corn, and half of the shredded cheese over the tortillas.
- Add the remaining tortillas, followed by the rest of the chicken, beans, and corn.
- Pour the remaining sauce over the top, ensuring it reaches the nooks and crannies.
- Sprinkle the remaining shredded cheese evenly over the top.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake for another 10-15 minutes until cheese is melted, bubbly, and edges are slightly crispy.
- Let the bake rest for 5-10 minutes before cutting and serving.
Notes
For best results, ensure the cream cheese is softened to avoid lumps. Let the bake rest for 10 minutes after baking to allow it to set. If you prefer a crunchier top, sprinkle crushed tortilla chips over the cheese before baking. This recipe can be made gluten-free by using certified gluten-free tortillas and broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square slice
- Calories: 475
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 6
- Protein: 32
Keywords: chicken burrito bake, meal prep, easy dinner, creamy chicken, casserole, weeknight meals, comfort food