Chicken Burrito Casserole is a tasty, comforting dish that’s packed with shredded chicken, beans, cheese, and classic Mexican flavors all baked up in one pan. It’s like a big, warm hug on a plate, with layers of tortillas and a melty, cheesy topping that’s hard to resist.
I love making this casserole when I want something easy but satisfying. It’s one of those meals that comes together quickly and feeds a crowd, which makes it perfect for a busy weeknight or a casual get-together. I usually add a little extra cheese on top because, well, cheese makes everything better!
My favorite way to serve it is right out of the oven with a spoonful of sour cream, some fresh salsa, and maybe a side of guacamole or simple green salad. It’s a crowd-pleaser and always gets everyone asking for seconds. This casserole feels like a little celebration of all the best flavors wrapped up together, and I never get tired of it.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is great for saving time and adds flavor. If you want a vegetarian option, swap chicken for cooked beans or seasoned tofu.
Rice: White or brown rice works well. Quinoa or cauliflower rice can be good low-carb alternatives.
Enchilada Sauce: This packs the dish with flavor. If you can’t find it, use a mix of tomato sauce with chili powder and cumin as a quick substitute.
Cheese: A mix of cheddar and Monterey Jack melts beautifully. You can use pepper jack for a spicy kick or dairy-free cheese if needed.
Tortillas: Flour tortillas are traditional here. Corn tortillas also work but can be less flexible, so warm them well before cutting.
How Do You Layer This Casserole for Best Flavor and Texture?
Layering the casserole right affects every bite. Here’s how I do it:
- Start with a thin layer of the chicken mixture so the tortillas don’t stick to the pan.
- Add a tortilla layer evenly to create a solid base for the next topping.
- Alternate layers of chicken mixture and tortillas for balanced flavor.
- Sprinkle cheese on every other layer—this keeps the casserole gooey throughout.
- Finish with a thick cheese layer on top for that golden, bubbly crust.
Covering with foil initially keeps the casserole moist. Removing foil near the end lets the cheese crisp up nicely. Letting it cool a bit before serving helps it hold together when you cut it.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for layering and baking the casserole evenly.
- Mixing bowl – helps you combine chicken, rice, beans, and sauce without making a mess.
- Sharp knife – for cutting tortillas into quarters quickly and evenly.
- Aluminum foil – useful for covering the casserole to keep it moist while baking.
- Oven mitts – essential for safely handling the hot casserole dish when removing it from the oven.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a different protein with a hearty flavor.
- Add corn kernels or diced bell peppers for extra crunch and color.
- Mix in a can of diced green chilies for extra mild heat and tang.
- Stir in some chopped cilantro and a squeeze of lime juice before baking for bright, fresh notes.
How to Make Chicken Burrito Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup cooked white or brown rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can red enchilada sauce (mild or medium heat)
- 6 small flour tortillas (6-inch), cut into quarters
- 1/2 cup sliced black olives
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream (for serving)
Cheese and Seasonings:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional seasonings (to taste): 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, salt, and pepper
How Much Time Will You Need?
This Chicken Burrito Casserole only takes about 15 minutes to prepare and assemble. Then, you’ll bake it for around 30 to 35 minutes until the cheese is golden and bubbly. After baking, let it cool for 5 minutes before serving. All in all, you’ll have a delicious meal ready in about 50 minutes!
Step-by-Step Instructions:
1. Preparing the Casserole Base:
Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish. In a large bowl, combine the shredded chicken, cooked rice, black beans, enchilada sauce, and seasonings (cumin, chili powder, garlic powder, salt, and pepper). Mix everything well so the flavors blend nicely.
2. Layering the Casserole:
Spread a thin layer of the chicken mixture on the bottom of the baking dish. Next, evenly layer some of the tortilla pieces over it. Add another layer of the chicken mixture, then sprinkle with shredded cheddar and Monterey Jack cheeses. Keep repeating the tortilla, chicken mixture, and cheese layers until all ingredients are used, finishing with a generous cheese layer on top. Finally, sprinkle the sliced black olives over the cheese.
3. Baking and Serving:
Cover the casserole loosely with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly, with a golden finish. Let the casserole cool for about 5 minutes so it holds together when you slice it. Serve warm with a dollop of sour cream, diced tomatoes, and fresh cilantro on top for a fresh, tasty touch.
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option. Pat it dry before mixing to avoid extra moisture in the casserole.
Can I Make Chicken Burrito Casserole Ahead of Time?
Absolutely! You can assemble the casserole the night before and keep it refrigerated, covered tightly with foil or plastic wrap. When ready to bake, just add a few extra minutes to the baking time since it will be chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. Adding a little extra cheese on top before reheating can help refresh it.
Can I Substitute Corn Tortillas Instead of Flour?
Yes, you can! Just warm the corn tortillas well before cutting and layering to make them more pliable and prevent cracking. Keep in mind that corn tortillas have a slightly different texture and flavor, which can add a nice variation to the casserole.
