If you’re craving all the flavors of a chicken burrito but want to skip the hassle of rolling each one, this Chicken Burrito Casserole is exactly what you need. Packed with shredded chicken, Mexican rice, beans, cheese, and enchilada sauce, it’s a hearty and satisfying dinner the whole family will love.
Why You’ll Love This Recipe
- Easy Weeknight Dinner – Simple ingredients, minimal prep, and everything bakes together.
- Crowd-Pleaser – Perfect for potlucks, family dinners, or meal prepping.
- Customizable – Add veggies, swap proteins, or make it spicier to suit your taste!
Ingredients
For the Casserole:
- 3 cups cooked and shredded chicken (rotisserie works great)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup cooked white or Mexican-style rice
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup corn kernels (frozen or canned and drained)
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese, divided
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 8 small flour tortillas, torn into pieces
For the Sauce:
- 1 (10 oz) can red enchilada sauce
- 1/4 cup sour cream
- 1/4 tsp garlic powder
Instructions
1Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2In a large bowl, combine the shredded chicken, black beans, cooked rice, diced tomatoes, corn, 1 cup cheese, sour cream, chili powder, cumin, salt, and pepper.
3Mix the sauce: In a small bowl, whisk together enchilada sauce, sour cream, and garlic powder. Set aside.
4Layer the casserole: Spread half of the tortilla pieces in the bottom of the baking dish. Spoon half of the chicken mixture over the tortillas. Drizzle half of the enchilada sauce over the chicken. Repeat the layers.
5Top with remaining cheese, cover with foil, and bake for 25 minutes.
6Uncover and bake for another 10–15 minutes, or until cheese is melted and bubbly.
7Garnish and serve: Let rest for 5 minutes, then top with chopped cilantro, sliced jalapeños, green onions, or avocado if desired.
Tips & Variations
- Want it spicy? Add diced jalapeños or extra chili powder.
- No chicken? Use ground beef or turkey instead.
- Make it ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
- Freezer-friendly: Freeze before or after baking—just wrap well and reheat when ready.
What to Serve With Chicken Burrito Casserole
- Fresh guacamole or avocado slices
- Tortilla chips with salsa or queso
- Simple green salad with lime vinaigrette
This Chicken Burrito Casserole is comfort food at its best, creamy, cheesy, and full of Tex-Mex flavor. Whether you’re cooking for a busy weeknight or feeding a crowd, it’s a guaranteed hit.
Chicken Burrito Casserole
Ingredients
For the Casserole:
- 3 cups cooked and shredded chicken rotisserie recommended
- 1 15 oz can black beans, drained and rinsed
- 1 cup cooked white or Mexican-style rice
- 1 10 oz can diced tomatoes with green chilies (e.g. Rotel)
- 1 cup corn kernels frozen or canned
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese divided
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 8 small flour tortillas torn into bite-sized pieces
For the Sauce:
- 1 10 oz can red enchilada sauce
- 1/4 cup sour cream
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, black beans, rice, diced tomatoes, corn, 1 cup cheese, sour cream, chili powder, cumin, salt, and pepper. Mix well.
- In a small bowl, whisk together the enchilada sauce, 1/4 cup sour cream, and garlic powder.
- Layer half of the torn tortilla pieces in the bottom of the prepared dish. Spoon half of the chicken mixture over the tortillas. Drizzle half of the enchilada sauce mixture on top.
- Repeat the layers: tortillas, chicken mixture, and remaining sauce.
- Sprinkle the remaining 1 cup shredded cheese evenly on top.
- Cover with foil and bake for 25 minutes. Then uncover and bake for an additional 10–15 minutes, or until cheese is melted and bubbly.
- Let sit for 5 minutes before serving. Garnish as desired.
Notes
Optional Garnishes
- Fresh cilantro, chopped
- Sliced green onions
- Diced avocado
- Jalapeño slices
- Lime wedges
Notes:
- You can use rotisserie chicken for convenience.
- This recipe freezes well-assemble ahead and freeze unbaked, or freeze leftovers for easy future meals.
- Substitute corn tortillas for a gluten-free version.
