Chicken Burrito Casserole (Printable)
Layered chicken, beans, rice, and melted cheese in a satisfying Mexican-inspired baked dish.
# What You'll Need:
→ Meats
01 - 2 cups cooked shredded chicken (rotisserie or poached)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Grains & Legumes
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 cup cooked white or brown rice
07 - 6 medium flour tortillas (or corn tortillas for gluten-free)
→ Dairy
08 - 2 cups shredded cheddar cheese or Mexican cheese blend
09 - 1 cup sour cream
→ Sauces & Canned Goods
10 - 2 cups salsa, mild or spicy
11 - 1 can (10 oz) enchilada sauce
→ Spices & Herbs
12 - 1 tsp chili powder
13 - 1 tsp cumin
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 2 tbsp chopped fresh cilantro, optional for garnish
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with cooking spray or oil.
02 - In a large skillet over medium heat, sauté the diced onion, red bell pepper, and minced garlic for 3 to 4 minutes until softened and fragrant.
03 - Add the shredded chicken, drained black beans, cooked rice, chili powder, cumin, salt, and black pepper to the skillet. Stir thoroughly to combine and heat through for 2 to 3 minutes.
04 - Spread a thin layer of salsa across the bottom of the prepared casserole dish. Arrange 3 tortillas over the salsa, tearing as needed to create an even layer.
05 - Spoon half of the chicken and bean mixture evenly over the tortillas. Drizzle with half of the enchilada sauce and half of the remaining salsa. Sprinkle 1 cup of shredded cheese on top.
06 - Arrange the remaining 3 tortillas over the first layer. Spread the remaining chicken mixture on top, then drizzle with the rest of the enchilada sauce and salsa. Top with the remaining 1 cup of shredded cheese.
07 - Cover the casserole dish tightly with aluminum foil and bake for 20 minutes.
08 - Remove the foil and continue baking for 10 minutes until the cheese is bubbly and lightly golden on top.
09 - Remove from the oven and let rest for 5 minutes. Dollop with sour cream and sprinkle with fresh cilantro before serving.
# Expert Advice:
01 -
- It captures every satisfying bite of a chicken burrito but requires zero rolling and zero fussing over individual portions.
- The layered format means every forkful hits all the flavors at once, which is honestly better than eating a regular burrito.
- You can assemble it ahead and bake it when you walk through the door after a long day.
02 -
- Do not skip the resting time or the casserole will flood onto your plate and look more like soup than a structured dinner.
- Pressing down gently on the assembled layers before baking helps everything bind together so you get clean, satisfying portions.
03 -
- Shred your own cheese directly over the casserole instead of buying pre shredded bags for a dramatically smoother, more luxurious melt.
- Warm the enchilada sauce slightly before drizzling so it spreads evenly and does not cool down the layers as you assemble.