Description
This chicken burrito casserole combines all your favorite burrito flavors—chicken, rice, beans, and cheese—layered into one dish and baked to perfection. It’s a crowd-pleasing dinner the whole family will love!
Ingredients
Units
Scale
- 3 cups (450g) cooked, shredded chicken (rotisserie chicken works great)
- 2 cups (200g) cooked white or Mexican rice
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 cup (240ml) salsa (mild, medium, or hot based on preference)
- 1 can (10 oz / 280g) enchilada sauce (red or green)
- 1 cup (240ml) sour cream
- 2 cups (200g) shredded Mexican blend cheese, divided
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 6 large flour tortillas
Optional Toppings:
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
- Guacamole
- Extra sour cream
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Mix the Filling:
- In a large bowl, combine shredded chicken, cooked rice, black beans, salsa, enchilada sauce, sour cream, 1 cup of shredded cheese, chili powder, and cumin. Mix until everything is evenly combined.
3. Layer the Casserole:
- Spread a small amount of the chicken mixture on the bottom of the baking dish to prevent sticking.
- Place a tortilla on top, spread a layer of the chicken mixture over it, and repeat until all the tortillas and filling are used, ending with a layer of the filling on top.
4. Add the Cheese:
- Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
5. Bake:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish and Serve:
- Remove the casserole from the oven and let it rest for 5 minutes.
- Garnish with your favorite toppings like cilantro, diced tomatoes, and sour cream.
- Slice and serve warm.
Notes
- Substitute black beans with pinto beans or refried beans for a different flavor.
- Use leftover shredded beef or pork instead of chicken for variety.
- Store leftovers in an airtight container in the fridge for up to 3 days.