Go Back

Chicken Burrito Casserole

Chicken burrito casserole is a Tex-Mex burrito bake with layers of rice, shredded seasoned chicken, black beans, and a bubbling Mexican cheese blanket. Bake uncovered until the edges go golden and the cheese melts into a thick, crispy-top casserole texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 cup cooked chicken Shredded.
Rice
  • 2 cup cooked white rice
Beans
  • 1 can (15 oz) black beans Drained.
Tomatoes
  • 1 can (10 oz) Rotel tomatoes Drained.
Enchilada sauce
  • 1 can (10 oz) red enchilada sauce
Corn
  • 1 cup frozen corn Thawed.
Spices
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
Cheese
  • 2 cup Mexican cheese blend Shredded.
Serving toppings
  • 1 sour cream To serve.
  • 1 cilantro Fresh, to serve.
  • 1 jalapeños Sliced, to serve.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 375°F and grease a 9x13 baking dish. Lightly coat the pan so the casserole releases cleanly after baking.
Combine layers
  1. In a large bowl, combine shredded cooked chicken, cooked white rice, black beans, Rotel tomatoes, red enchilada sauce, frozen corn, cumin, chili powder, and garlic powder. Mix until the seasonings are evenly distributed and everything looks well-coated.
Bake
  1. Transfer the mixture to the prepared baking dish and spread evenly. Press it into an even layer so the casserole bakes uniformly.
Melt and brown
  1. Top with shredded Mexican cheese blend and bake uncovered for 25–30 minutes at 375°F. Bake until the cheese is melted and the edges are bubbling.
Serve
  1. Let the casserole rest briefly, then serve topped with sour cream, fresh cilantro, and sliced jalapeños. Finish each portion so the melted cheese stays warm while the toppings look fresh.

Notes

For the best golden edges, spread the rice-chicken mixture all the way to the corners of the dish so every area bakes through. Refrigerate leftovers in a covered container for up to 3–4 days; reheat in the oven or microwave until hot. Freezing is yes—freeze tightly wrapped portions for up to 2 months and thaw overnight before reheating. For a lighter option, use reduced-fat Mexican cheese blend so the top still melts and stretches.