Chicken Burrito Casserole

Chicken Burrito Casserole

Chicken burrito casserole made as a simple burrito bake with layers of rice, shredded seasoned chicken, black beans, and a thick melted Mexican cheese blanket. This cheesy Tex-Mex dinner bakes until bubbling with golden, crispy edges for easy weeknight serving.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Main Dish

Cuisine: Tex-Mex

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken burrito casserole base

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.

For serving

1 sour cream To top.
1 cilantro Fresh, for garnish.
1 jalapeños Sliced, for serving.

Equipment

1 sheet pan

Method

Prep and mix the casserole

Preheat the oven to 375°F and grease a 9x13 baking dish.
In a large bowl, combine shredded cooked chicken, cooked white rice, black beans, Rotel tomatoes, red enchilada sauce, thawed corn, cumin, chili powder, and garlic powder, then mix well.
Transfer the mixture to the prepared baking dish and spread evenly.
Top generously with the shredded Mexican cheese blend so the surface is fully covered.

Bake and serve

Bake uncovered for 25–30 minutes, until the cheese is melted and the edges are bubbling.
Serve immediately with sour cream, fresh cilantro, and sliced jalapeños on top.

Notes

For the best scoopable layers, let the casserole rest 5 minutes after baking so the bubbling settles. Store leftovers in the refrigerator up to 4 days; reheat individual portions in the microwave. Freezing is yes—freeze tightly wrapped for up to 2 months and thaw in the fridge overnight before reheating. Dietary swap: use reduced-fat Mexican cheese blend to lower calories while keeping the cheesy top.