Chicken Burrito Casserole (Printable)
A cheesy, layered Mexican-inspired casserole with chicken, beans, rice, and melted cheddar.
# What You'll Need:
→ Proteins
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 and Legumes
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 cup cooked white or brown rice
07 - 6 medium flour tortillas (use corn tortillas for gluten-free)
→ Dairy
08 - 2 cups shredded cheddar cheese or Mexican cheese blend
09 - 1 cup sour cream
→ Sauces and Canned Goods
10 - 2 cups salsa, mild or spicy
11 - 1 can (10 oz) enchilada sauce
→ Spices and Herbs
12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh cilantro, chopped (optional garnish)
# How-To Steps:
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 create full coverage.
05 - Spoon half of the chicken mixture evenly over the tortillas. Drizzle with half of the enchilada sauce and half of the remaining salsa. Scatter 1 cup of shredded cheese on top.
06 - Repeat the layering with the remaining 3 tortillas, the rest of the chicken mixture, the remaining enchilada sauce and salsa, and the final cup of shredded cheese.
07 - Cover the casserole 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 rest for 5 minutes. Top with dollops of sour cream and a sprinkle of fresh cilantro before serving.
# Expert Advice:
01 -
- It gives you all the satisfaction of a loaded burrito without the frustration of trying to fold one.
- Leftovers reheat beautifully, making it the rare casserole that tastes even better on day two.
02 -
- Skipping the rest time means everything slides apart into a messy puddle on your plate.
- Pressing the tortilla layers gently into the salsa before adding filling keeps them from drying out at the edges.
03 -
- Tear the tortillas into large pieces instead of leaving them whole for easier serving and better sauce absorption in every bite.
- Use a mild salsa and a spicy enchilada sauce, or vice versa, so the heat builds in layers rather than overwhelming the dish all at once.