Chicken Burrito Casserole (Printable Version)
Layered chicken, beans, rice, and melted cheese in a hearty Mexican-inspired baked casserole.
# 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 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, as preferred)
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)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick spray or butter.
02 - In a large skillet over medium heat, sauté the diced onion, red bell pepper, and minced garlic for 3-4 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 cook for 2-3 minutes until heated through.
04 - Spread a thin, even layer of salsa across the bottom of the prepared casserole dish.
05 - Place 3 tortillas over the salsa layer, tearing them as needed to create full coverage.
06 - 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.
07 - Repeat the layering: arrange the remaining 3 tortillas, spread the rest of the chicken mixture, drizzle the remaining enchilada sauce and salsa, and top with the final cup of shredded cheese.
08 - Cover the casserole dish tightly with aluminum foil and bake for 20 minutes to allow the layers to meld and heat through.
09 - Remove the foil and continue baking for 10 more minutes until the cheese is bubbly and lightly golden on top.
10 - Remove from the oven and let the casserole rest for 5 minutes before slicing. Dollop with sour cream and sprinkle with fresh cilantro before serving.
# Expert Hints:
01 -
- It captures every messy satisfying bite of a burrito without the rolling and folding chaos.
- The layered approach means you can prep it in under fifteen minutes and let the oven do the real work.
- Leftovers reheat beautifully the next day for lunch, if they even last that long.
02 -
- Letting the casserole rest for the full five minutes is not optional because skipping it means the layers slide apart into a puddle on the serving plate.
- Tearing the tortillas to fit the dish actually works in your favor because overlapping edges create little pockets where the sauce pools and makes everything more flavorful.
03 -
- Use a rotisserie chicken and leftover rice from takeout and this recipe goes from pantry to oven in under fifteen minutes flat.
- Warm the enchilada sauce slightly before drizzling so it spreads evenly instead of clumping in cold thick patches across the layers.