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Chicken Burrito Casserole

Chicken burrito casserole with layers of rice, shredded seasoned chicken, black beans, and a thick blanket of melted Mexican cheese. This burrito bake is a weeknight dinner that turns into a bubbling, golden-edged Mexican chicken casserole.
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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
  • 2 cup cooked chicken Shredded.
  • 2 cup cooked white rice
  • 1 can (15 oz) black beans Drained.
  • 1 can (10 oz) Rotel tomatoes Drained.
  • 1 can (10 oz) red enchilada sauce
  • 1 cup frozen corn Thawed.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 2 cup Mexican cheese blend Shredded.
  • sour cream For serving.
  • cilantro For serving.
  • jalapeños For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. In a large bowl, combine cooked chicken, cooked rice, black beans, Rotel tomatoes, red enchilada sauce, frozen corn, cumin, chili powder, and garlic powder, then mix well.
  3. Transfer the mixture to the greased baking dish and spread evenly.
  4. Top evenly with the shredded Mexican cheese blend so it forms a thick layer.
Bake and serve
  1. Bake uncovered for 25–30 minutes at 375°F, until the cheese is melted and the edges are bubbling with golden spots.
  2. Serve immediately, topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

For the best texture, let the casserole rest 5 minutes before scooping so the layers set. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months (reheat covered until hot, then uncover briefly to re-warm the cheese). For a lighter option, swap part of the Mexican cheese blend for reduced-fat cheese to cut calories while keeping the gooey top.