Chicken Burrito Casserole (Printable Version)
Tender chicken, beans, rice, and melted cheese layered in a comforting Mexican-inspired baked casserole.
# What You Need:
→ Proteins
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
10 - 2 cups salsa (mild or spicy)
11 - 1 can (10 oz) enchilada sauce
→ Spices & Seasonings
12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - ½ teaspoon kosher salt
15 - ¼ teaspoon freshly ground black pepper
16 - 2 tablespoons fresh cilantro, chopped (optional garnish)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9×13-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 black 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 base.
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 - Repeat the layering: arrange the remaining 3 tortillas, spread the rest of the chicken mixture, pour the remaining enchilada sauce and salsa, and 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 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 gives you every flavor of a loaded burrito without the frustration of rolling and folding.
- The layers mean every single bite gets salsa, cheese, and that seasoned chicken filling.
02 -
- Skipping the rest time means your slices will slide apart into a messy pile, so be patient those five minutes matter.
- The salsa on the bottom prevents the tortillas from drying out and creates a almost sauce like base that holds everything together.
03 -
- Grease the foil before covering the casserole so the melted cheese does not stick and tear off the top layer when you remove it.
- Squeezing the rinsed black beans gently in a clean towel removes excess moisture that can make the casserole watery at the bottom.