5 from 12 votes
Deconstructed Burrito Casserole
Deconstructed Burrito Casserole
Deconstructed Burrito Casserole is a casserole that will “wow” the family time after time. Delicious shredded chicken breasts seasoned with Taco seasoning, fresh lime juice, smothered in Colby-Jack Cheese, Cheddar Cheese, refried beans, Ro*tel tomatoes, and salsa Verde all between layers of fresh corn tortillas, and topped with more gooey cheese, diced avocado, tomatoes, black olives and fresh chopped cilantro.
Author: Heidy L. McCallum
  • 1-2 tablespoons of olive oil
  • 3 – 6-ounce boneless skinless chicken breasts sliced
  • 1 small yellow onion diced
  • juice of 1 lime
  • 1/4 of a cup of water
  • 1 package of taco seasoning
  • 1 package of corn tortillas
  • 2 cans of 10 ounces Ro*tel tomatoes with chilies divided by 3
  • 2 cans of 7 ounce Verde Salsa divided by 3
  • 1 can of 15 ounces refried beans
  • 8 ounces of freshly shredded Colby-jack cheese divided by 4
  • 8 ounces freshly shredded cheddar cheese divided by 4
  • 1 avocado diced
  • 1 to mato diced
  • 1 small can of black olives sliced
  • chopped cilantro garnish
  • Sour Cream
  • lime wedges if desired
  1. Heat 1-2 tablespoons of olive oil in a large metal skillet over medium heat before adding sliced chicken breasts, cook chicken about 5 minutes or so then add diced onion, cook, till chicken is done – about another 7 minutes. Add the juice of 1 lime, 1/4 of a cup of water, and 1 package of taco seasoning. Cook another 4-5 minute on low. Remove from heat, let cool.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Once the chicken has cooled place in a large food processor- pulse 3 or 4 times, careful not to purée chicken only shred – divide shredded chicken in 2.
  4. Spray a 9 x 13 glass baking dish with cooking spray
  5. Add a layer of corn tortillas- about 6 tortillas, 1/2 of chicken breast, 1/3 of a can of Ro*tel tomatoes, 1/3 of the Verde Salsa, 1/4 of each cheese- Repeat layer 1 more time.
  6. The next layer you will do will be a layer of refried beans on top of the corn tortillas and 1/4 of each cheese, the final 1/3 of Ro*tel tomatoes, final 1/3 of Verde Salsa, top with final layer of corn tortillas, place the final amount of both kinds of cheese on top of casserole, cover with tin foil and cook about 18 minutes covered and 3-5 minutes uncovered.
  7. Cool 10-15 minutes before cutting and serving
  8. Maybe topped with diced avocado, diced tomatoes, black olives, chopped cilantro, and sour cream if desired.
Recipe Notes

Adapted from Robin Miller’s “Mexican Lasagna”