Chicken Burrito Casserole (Printable View)
Tender chicken, rice, beans, and cheese baked together in a flavorful enchilada-sauced casserole for six.
# Ingredient List:
→ Proteins
01 - 2 cups cooked chicken, shredded (rotisserie or leftover)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Grains
05 - 2 cups cooked white or brown rice
→ Legumes and Vegetables
06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 can (15 oz) corn kernels, drained
→ Sauces and Dairy
08 - 1 can (10 oz) mild or medium enchilada sauce
09 - 1 cup sour cream
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Spices and Seasonings
12 - 1 tsp ground cumin
13 - 1 tsp chili powder
14 - ½ tsp smoked paprika
15 - ½ tsp kosher salt
16 - ¼ tsp freshly ground black pepper
→ Optional Garnishes
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Diced tomatoes
20 - Extra sour cream
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with non-stick spray or butter.
02 - Heat a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 to 5 minutes until softened and fragrant. Add the minced garlic and cook for 1 additional minute, stirring constantly to prevent burning.
03 - Transfer the sautéed vegetables to a large mixing bowl. Add the shredded chicken, cooked rice, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Pour in half of the enchilada sauce and half of the sour cream. Fold everything together until evenly incorporated.
04 - Spread half of the filling mixture into the prepared casserole dish in an even layer. Sprinkle with half of the cheddar and Monterey Jack cheeses. Layer the remaining filling on top. Drizzle with the remaining enchilada sauce and sour cream. Finish with the rest of the cheeses spread evenly across the surface.
05 - Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes until the cheese is melted, bubbly, and lightly golden on top.
06 - Remove from the oven and let the casserole rest for 10 minutes to set. Garnish individual portions with chopped cilantro, sliced jalapeños, diced tomatoes, or a dollop of sour cream as desired.
# Expert Suggestions:
01 -
- It solves the leftover chicken problem in the most satisfying way possible, turning something tired into something everyone fights over.
- Layering burrito fillings into a casserole means no rolling, no folding, and no tortillas splitting open at the worst moment.
02 -
- Do not skip the ten minute rest because cutting too early means everything slides apart into a messy, albeit delicious, puddle.
- Draining and rinsing the black beans thoroughly changed the entire texture of my casserole from mushy to perfectly layered.
03 -
- Use a combination of cheddar and Monterey Jack instead of just one cheese because the blend gives you both sharp flavor and that irresistible melt.
- Spray the underside of your foil with cooking spray before covering the casserole so the cheese does not peel off when you remove it.