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Delicious Chicken Burrito Casserole served in a baking dish with toppings

Chicken Burrito Casserole

This Chicken Burrito Casserole is quick to prepare, packed with flavor, and perfect for busy weeknights, combining all the delicious elements of a burrito in a cozy, cheesy dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken rotisserie chicken works wonders here!
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can enchilada sauce (10 oz) mild or spicy, your call!
  • 1 cup salsa save a scoop for topping
  • 1 cup uncooked rice white or brown
  • 2 cups low-sodium chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 cups shredded cheese cheddar or Mexican blend, the cheesier, the better!
  • Fresh cilantro for garnish optional but encouraged

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, black beans, corn, enchilada sauce, salsa, rice, chicken broth, chili powder, and cumin. Stir until everything is well blended.
  3. Grease a 9x13-inch baking dish and pour the chicken mixture into the dish. Spread it out evenly.
  4. Generously sprinkle shredded cheese on top.
Baking
  1. Cover the casserole with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden.
  3. Let the casserole cool slightly before serving. Sprinkle chopped cilantro on top and serve with a dollop of sour cream or avocado slices.

Notes

Feel free to swap the black beans or corn for other veggies. You can add jalapeños for extra spice. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.