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Chicken Burrito Casserole

Chicken burrito casserole is a weeknight Tex-Mex bake with layered rice, shredded seasoned chicken, and black beans, finished with a thick melted Mexican cheese blanket. This burrito bake comes out bubbling and golden at the edges for a hearty, cheesy casserole dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

cooked chicken, shredded
  • 2 cup cooked chicken
cooked white rice
  • 2 cup cooked white rice
black beans
  • 1 can (15 oz) black beans drained
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes drained
red enchilada sauce
  • 1 can (10 oz) red enchilada sauce
frozen corn
  • 1 cup frozen corn thawed
ground cumin
  • 1 tsp cumin
chili powder
  • 1 tsp chili powder
garlic powder
  • 0.5 tsp garlic powder
Mexican cheese blend
  • 2 cup Mexican cheese blend shredded
sour cream
  • 1 sour cream for serving
cilantro
  • 1 cilantro for serving
jalapeños
  • 1 jalapeños sliced, for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
Mix the casserole filling
  1. Combine shredded cooked chicken, cooked white rice, black beans, Rotel tomatoes, red enchilada sauce, thawed corn, cumin, chili powder, and garlic powder in a large bowl and mix well.
  2. Transfer the mixture to the prepared baking dish and spread evenly.
Bake
  1. Top generously with shredded Mexican cheese blend.
  2. Bake uncovered for 25–30 minutes at 375°F until the cheese is melted and the edges are bubbling.
Serve
  1. Serve the casserole topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

Pro tip: for the best golden edges, make sure the filling is spread evenly in the dish before adding cheese, and bake uncovered the entire time. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven at 350°F until warmed through. Freezing works for up to 2 months—thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat Mexican cheese blend and swap in low-sodium canned beans and Rotel.