Description
This Chicken Burrito Casserole is an easy, cheesy, family-friendly dinner packed with shredded chicken, rice, beans, salsa, enchilada sauce, and melty cheese. It delivers all the bold flavors of a burrito in a simple baked casserole that is perfect for busy weeknights and meal prep.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce
- 1/2 cup salsa
- 1 tablespoon taco seasoning
- 1 1/2 to 2 cups shredded cheddar cheese or Mexican cheese blend
- 1/2 cup sour cream (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 cup corn (optional)
- 1 bell pepper, diced (optional)
- 1 to 2 jalapeños, chopped (optional)
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a baking dish.
- Prepare the ingredients by cooking the rice if needed, shredding the cooked chicken, and draining and rinsing the black beans.
- In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, enchilada sauce, salsa, and taco seasoning. Stir until evenly mixed.
- If using optional add-ins such as corn, bell pepper, or jalapeños, fold them into the mixture.
- Spread half of the chicken mixture evenly into the prepared baking dish.
- Sprinkle a layer of shredded cheese over the first layer.
- Add the remaining chicken mixture on top and finish with the rest of the cheese.
- Bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5 to 10 minutes before serving.
- Top with sour cream, fresh cilantro, and extra salsa if desired, then serve warm.
Notes
- Rotisserie chicken works well and saves prep time.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Choose mild, medium, or hot salsa to control the spice level.
- If the mixture seems dry before baking, add a small splash of broth.
- Let the casserole rest before slicing for cleaner servings.
- Do not overbake, or the chicken may become dry.
- This casserole can be assembled ahead and refrigerated for up to 24 hours before baking.
- It freezes well before or after baking for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6g
- Protein: 32 g
- Cholesterol: 85 mg