Chicken Burrito Casserole (Printable Version)
A cheesy, layered Mexican-inspired casserole with chicken, beans, rice, and melted cheddar.
# Ingredient List:
→ 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)
# How to Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
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 cover the surface evenly.
05 - Spoon half of the chicken mixture 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 - Layer the remaining 3 tortillas over the filling. Spread the rest of the chicken mixture on top, then drizzle with the remaining enchilada sauce and salsa. Finish 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 more minutes until the cheese is bubbly and lightly golden on top.
09 - Remove from the oven and let the casserole rest for 5 minutes. Dollop with sour cream and sprinkle with fresh cilantro before serving.
# Expert Tips:
01 -
- It captures everything you crave in a burrito but with a fraction of the rolling and folding effort.
- The layered format means every single bite gives you chicken, beans, cheese, and sauce in perfect balance.
- Leftovers reheat beautifully the next day, sometimes tasting even better when the flavors have had time to mingle overnight.
02 -
- Do not skip the five minute rest before serving or the casserole will slide apart into a messy puddle on your serving spoon.
- I once forgot to grease the dish and spent twenty minutes scrubbing blackened salsa off the bottom, a mistake I have never repeated.
03 -
- Grate your cheese from a block instead of using pre shredded bags because the difference in how smoothly it melts is genuinely remarkable.
- Warm your tortillas for fifteen seconds in the microwave before layering so they become pliable and tear less when you arrange them in the dish.