Chicken Burrito Casserole (Printable)
Layered chicken, beans, rice, and melted cheese in a comforting Mexican-inspired casserole for easy weeknight dinners.
# What You'll Need:
→ Meats
01 - 2 cups cooked shredded chicken (rotisserie or poached)
→ Vegetables
02 - 1 medium yellow 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 ground cumin
14 - ½ tsp kosher salt
15 - ¼ tsp black pepper
16 - 2 tbsp fresh cilantro, chopped (for garnish)
# How To Make It:
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 to 4 minutes until softened and fragrant.
03 - Add the shredded chicken, drained black beans, cooked rice, chili powder, cumin, salt, and pepper to the skillet. Stir thoroughly to combine and cook for 2 to 3 minutes until heated through.
04 - Spread a thin, even layer of salsa across the bottom of the prepared casserole dish. Arrange 3 tortillas over the salsa, tearing them as needed to form an even layer.
05 - Spoon half of the chicken and bean mixture over the tortillas. Drizzle with half of the enchilada sauce and half of the remaining salsa. Sprinkle 1 cup of shredded cheese evenly on top.
06 - Repeat the layering: place the remaining 3 tortillas over the cheese, then spread the rest of the chicken mixture, enchilada sauce, salsa, and the final cup of cheese.
07 - Cover the casserole tightly with aluminum foil and bake for 20 minutes to allow the layers to heat through and meld together.
08 - Remove the foil and continue baking for 10 more minutes until the cheese is bubbly and lightly golden on top.
09 - Remove the casserole from the oven and let it rest for 5 minutes. Top with dollops of sour cream and a sprinkle of fresh cilantro before serving.
# Tips from dashanddishes:
01 -
- It captures every satisfying thing about a loaded chicken burrito but requires zero folding skills and zero patience for assembly.
- Leftovers reheat beautifully, making it the rare casserole that tastes even better the next day for lunch.
02 -
- Skipping the rest time means your casserole will slide apart into a soupy mess when you try to serve it, so be patient those five minutes matter more than you think.
- Tearing the tortillas to fit the dish actually works in your favor because overlapping edges create sturdier layers that hold together better than whole tortillas ever could.
03 -
- Warm the tortillas briefly in the microwave or on a dry skillet before layering so they become pliable and cooperative instead of cracking and tearing in stubborn ways.
- Reserve a handful of cheese for the final five minutes of baking so you get that perfectly melted, slightly stretchy top layer that makes everyone reach for seconds.