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Chicken Burrito Casserole

Chicken burrito casserole brings loaded burrito flavor to a cheesy, layered 9x13 bake. Stir in shredded chicken, rice, beans, and chiles, then layer with tortillas and bake until bubbly.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken burrito casserole base
  • 2 cooked, shredded chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked white rice
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 cup corn kernels
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.75 tsp kosher salt
Layer and topping
  • 6 large flour tortillas
  • 2 cup shredded Mexican blend cheese
  • 0.5 cup sour cream, for serving
  • 0.25 cup fresh cilantro, chopped, for serving

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Combine the shredded chicken, black beans, rice, diced tomatoes, corn, cumin, chili powder, and salt in a large bowl.
Layer and bake
  1. Layer 3 tortillas in the bottom of the baking dish, tearing as needed to fit.
  2. Spread half the chicken mixture over the tortillas, then sprinkle with half the cheese.
  3. Repeat with the remaining tortillas, chicken mixture, and cheese.
  4. Cover with foil and bake at 375°F for 25 minutes.
  5. Uncover and bake at 375°F for 10 more minutes, until the cheese is melted and bubbly.
Finish and serve
  1. Top with sour cream and fresh cilantro before serving.

Notes

For the best slice, let the casserole rest for 5 minutes after baking so the layers set. Store leftovers in the refrigerator for up to 3 days; reheat in a covered dish at 350°F until hot. Freezing is yes: cool completely, wrap tightly, freeze up to 2 months, and thaw overnight before reheating. To make it lighter, use reduced-fat Mexican blend cheese and low-fat sour cream if desired.