Chicken Burrito Casserole (Printable)

A layered Mexican-inspired casserole with chicken, beans, rice, salsa, and melted cheese for an easy weeknight dinner.

# What You'll Need:

→ Meats

01 - 2 cups cooked shredded chicken (rotisserie or poached)

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 1 red bell pepper, finely diced
04 - 2 cloves garlic, minced

→ Grains and Legumes

05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 cup cooked white or brown rice
07 - 6 medium flour tortillas (use corn tortillas for gluten-free)

→ Dairy

08 - 2 cups shredded cheddar cheese or Mexican cheese blend
09 - 1 cup sour cream

→ Sauces and Canned Goods

10 - 2 cups salsa (mild or spicy, based on preference)
11 - 1 (10 oz) can enchilada sauce

→ Spices and Seasonings

12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon freshly ground black pepper
16 - 2 tablespoons fresh cilantro, chopped (for garnish)

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick spray or butter.
02 - Heat a large skillet over medium heat. Sauté the diced onion, red bell pepper, and minced garlic for 3 to 4 minutes until softened and fragrant.
03 - Add the shredded chicken, drained black beans, cooked rice, chili powder, cumin, salt, and black pepper to the skillet. Stir thoroughly to combine and cook for 2 to 3 minutes until heated through.
04 - Spread a thin, even layer of salsa across the bottom of the prepared casserole dish. Arrange 3 tortillas over the salsa, tearing as needed to create an even coverage.
05 - Spoon half of the chicken and bean mixture evenly over the tortillas. Drizzle with half of the enchilada sauce and half of the remaining salsa. Sprinkle 1 cup of shredded cheese on top.
06 - Repeat the layering: arrange the remaining 3 tortillas, spread the rest of the chicken mixture, pour the remaining enchilada sauce and salsa, and top with the final cup of shredded cheese.
07 - Cover the casserole tightly with aluminum foil and bake for 20 minutes to allow the layers to heat through and meld together.
08 - Remove the foil and continue baking for 10 minutes until the cheese is bubbly and lightly golden on top.
09 - Remove from the oven and let the casserole rest for 5 minutes. Dollop with sour cream and sprinkle with fresh cilantro before serving.

# Expert Tips:

01 -
  • It turns leftover chicken and pantry staples into something that tastes like you spent hours you did not spend.
  • The layered tortilla technique gives you that crispy edged gooey centered texture that makes people go quiet while eating.
02 -
  • Do not skip the resting period because cutting into it immediately means everything slides apart into a messy pile that tastes fine but looks rough.
  • The salsa layer on the bottom prevents the tortillas from drying out and creating a chewy crust nobody wants to chew through.
03 -
  • Squeeze a lime over the sour cream before dolloping it on, the acidity brightens every single bite.
  • Use a really good salsa because it is the primary moisture and flavor driver throughout the entire dish.

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