Chicken Burrito Casserole (Printable)
Tender chicken, rice, beans, and cheese baked together in a crowd-pleasing Mexican-inspired casserole.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Grains
05 - 2 cups cooked white or brown rice
→ Legumes
06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 can (15 oz) corn kernels, drained
→ Sauces & Dairy
08 - 1 can (10 oz) enchilada sauce (mild or medium)
09 - 1 cup sour cream
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Spices & Seasonings
12 - 1 tsp ground cumin
13 - 1 tsp chili powder
14 - ½ tsp smoked paprika
15 - ½ tsp salt
16 - ¼ tsp black pepper
→ For Serving (optional)
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Diced tomatoes
20 - Extra sour cream
# How-to Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with non-stick spray or butter.
02 - In a large skillet over medium heat, sauté the diced onion and bell pepper for 4–5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
03 - In a large mixing bowl, combine the sautéed vegetables, shredded chicken, cooked rice, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Fold in half of the enchilada sauce and half of the sour cream until evenly incorporated.
04 - Spread half of the filling mixture evenly across the bottom of the prepared casserole dish. Sprinkle with half of the cheddar and Monterey Jack cheeses. Layer the remaining filling on top, then drizzle with the remaining enchilada sauce and sour cream. Finish with the rest of the shredded cheeses.
05 - Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is bubbly and golden on top.
06 - Remove from the oven and let the casserole rest for 10 minutes before slicing. Garnish each portion with fresh cilantro, sliced jalapeños, diced tomatoes, or extra sour cream as desired.
# Expert Pointers:
01 -
- Everything you crave from a burrito is baked into one dish, no rolling required, and the edges get this incredible caramelized cheese situation that people fight over.
- It reheats beautifully the next day, which means lunch is already handled and that alone is worth celebrating.
02 -
- Do not skip the resting time or you will end up with a soupy puddle on your plate instead of neat slices. Those ten minutes let the sauce thicken and the cheese set into something you can actually serve with dignity.
- Taste your enchilada sauce before using it because brands vary wildly in salt and heat. I once used one that was basically tomato water and had to double the spices to rescue the whole dish.
03 -
- Shred your own cheese instead of buying pre shredded bags because the anti caking coating on bagged cheese prevents it from melting into those gorgeous stretchy strings you see in your head.
- Spray the underside of your foil with nonstick spray before covering the casserole so the cheese does not peel off in a sad sheet when you uncover it for the final bake.