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Chicken Burrito Casserole

Chicken burrito casserole with layers of seasoned chicken, fluffy rice, black beans, corn, and enchilada sauce, baked until the cheese turns golden and bubbly. This easy Mexican casserole delivers a cheesy burrito bake vibe with a deconstructed burrito texture in every forkful.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken Burrito Casserole
  • 3 cup cooked chicken, shredded Use cooked shredded chicken (rotisserie works).
  • 2 cup cooked white rice Cold rice is fine; warm is okay too.
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes and green chiles (Rotel), undrained
  • 1 packet (1 oz) taco seasoning
  • 2.5 cup shredded Mexican cheese blend, divided Divide into 1 cup for the first layer and 1.5 cups for the top.
  • 1 count 8-inch flour tortillas, torn into pieces Tear into bite-size pieces for layering.
  • 1 sour cream For serving.
  • 1 cilantro For serving.
  • 1 jalapeño For serving; slice as desired.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. In a large bowl, combine shredded chicken, cooked white rice, black beans, corn, enchilada sauce, Rotel, and taco seasoning, then mix well.
Layer and bake
  1. Layer half the torn tortilla pieces on the bottom of the prepared dish, then spread half the chicken mixture over them.
  2. Sprinkle 1 cup of the shredded Mexican cheese blend over the chicken mixture.
  3. Layer the remaining tortilla pieces, spread the remaining chicken mixture on top, and finish with the remaining 1.5 cups cheese.
  4. Bake for 30-35 minutes, until the cheese is melted, golden, and bubbling at the edges.
Rest and serve
  1. Let the casserole rest for 5 minutes.
  2. Serve topped with sour cream, fresh cilantro, and jalapeño slices.

Notes

For clean layers, tear the tortillas into fairly even pieces so they soften at the same rate in the bake. Store covered in the refrigerator up to 4 days; reheat portions in the microwave. Freezing is yes—freeze tightly wrapped for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cheese blend and keep the same bake time.