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Chicken Burrito Casserole

Chicken burrito casserole with layers of seasoned shredded chicken, fluffy rice, black beans, corn, and enchilada sauce baked until bubbly with a golden melted cheese crust. This easy Tex-Mex casserole uses torn tortillas for a deconstructed burrito bake that’s ready for weeknight Mexican dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken burrito casserole base
  • 3 cup cooked chicken, shredded
  • 2 cup cooked white rice
  • 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
  • 8 inch flour tortillas torn into pieces
  • 0.25 sour cream for serving
  • 0.1 cilantro for serving
  • 0.05 jalapeño slices for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole releases cleanly.
  2. In a large bowl, combine the shredded chicken, cooked white rice, black beans, corn, red enchilada sauce, Rotel, and taco seasoning, then mix well to evenly coat everything.
Assemble the layers
  1. Layer half the torn tortilla pieces on the bottom of the prepared dish, then spread half the chicken mixture over them in an even layer.
  2. Sprinkle 1 cup of the shredded Mexican cheese blend over the first layer so it melts into the edges.
  3. Add the remaining torn tortilla pieces, spread the remaining chicken mixture on top, then finish with the remaining 1.5 cups cheese for a browned top crust.
Bake and serve
  1. Bake at 375°F for 30-35 minutes, until the cheese is melted, golden, and bubbling at the edges.
  2. Rest the casserole for 5 minutes, then serve topped with sour cream, fresh cilantro, and jalapeño slices.

Notes

For the neatest slices, rest 5 minutes before serving so the rice and sauce set up. Store leftovers covered in the refrigerator for up to 4 days; reheat portions in a microwave until hot throughout. Freezing is yes—freeze cooled portions up to 2 months and thaw overnight in the fridge before reheating. If you want a lighter option, use reduced-fat shredded cheese and keep the rest of the layers the same.