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Chicken Burrito Casserole

Chicken burrito casserole with layered seasoned chicken, fluffy rice, black beans, and enchilada sauce baked until bubbly with a golden melted cheese crust. This Tex-Mex casserole is an easy Mexican casserole-style weeknight bake with deconstructed burrito flavors in every forkful.
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Prep Time 15 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cooked chicken, shredded
  • 3 cup cooked chicken, shredded
Cooked white rice
  • 2 cup cooked white rice
Black beans
  • 1 can (15 oz) black beans, drained and rinsed
Corn
  • 1 can (15 oz) corn, drained
Enchilada sauce
  • 1 can (10 oz) red enchilada sauce
Rotel tomatoes and green chiles
  • 1 can (10 oz) diced tomatoes and green chiles (Rotel), undrained
Taco seasoning
  • 1 packet (1 oz) taco seasoning
Mexican cheese blend
  • 2.5 cup shredded Mexican cheese blend divided
Flour tortillas
  • 8 8-inch flour tortillas torn into pieces
Serving toppings
  • 1 sour cream
  • 1 cilantro
  • 1 jalapeño for serving slices

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and grease a 9x13 baking dish. Make sure the dish is evenly coated so the layers release cleanly.
Mix the filling
  1. In a large bowl, combine shredded chicken, cooked white rice, black beans, corn, red enchilada sauce, Rotel, and taco seasoning, then mix well. Stir until the seasoning is evenly distributed throughout the mixture.
Assemble
  1. Layer half the torn tortilla pieces on the bottom of the prepared dish. Press lightly so the pieces form an even base.
  2. Spread half the chicken mixture over the tortilla layer. Cover the tortillas as evenly as possible for consistent bites.
  3. Sprinkle with 1 cup cheese over the chicken mixture. The top should look speckled and ready to melt.
  4. Add remaining tortilla pieces, then spread the remaining chicken mixture on top. Keep the surface fairly level so the cheese crust browns uniformly.
  5. Top with remaining 1.5 cups cheese. Cover the entire casserole for a golden melted cheese crust.
Bake and serve
  1. Bake at 375°F for 30-35 minutes until cheese is melted, golden, and bubbling at the edges. Look for active bubbling around the perimeter.
  2. Let the casserole rest 5 minutes before serving. This helps the layers set so it slices and scoops cleanly.
  3. Serve topped with sour cream, fresh cilantro, and jalapeño slices. Finish each portion so the toppings contrast creamy, green, and spicy.

Notes

Pro tip: for neat scoops, let the casserole rest the full 5 minutes so the cheese and filling firm up. Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 2 months (wrap portions well). For a dietary swap, use part-skim Mexican cheese blend to reduce calories while keeping the melted top.