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Chicken Burrito Casserole

Chicken burrito casserole layers cheesy tortillas with shredded chicken, beans, rice, tomatoes with chiles, and corn, baked until melty and bubbly. This 45-minute casserole delivers loaded-burrito flavor in an easy, crowd-ready dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dinner
Cuisine: Mexican
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken burrito casserole base
  • 2 cup cooked, shredded chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked white rice
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 cup corn kernels
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.75 tsp kosher salt
Layering and topping
  • 6 large flour tortillas
  • 2 cup shredded Mexican blend cheese
  • 0.5 cup sour cream, for serving
  • 0.25 cup fresh cilantro, chopped, for serving

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Combine the shredded chicken, black beans, cooked white rice, diced tomatoes with green chiles, corn kernels, ground cumin, chili powder, and kosher salt in a large bowl.
Layer and bake
  1. Layer 3 flour tortillas in the bottom of the baking dish, tearing as needed to fit.
  2. Spread half the chicken mixture over the tortillas, then sprinkle with half the shredded Mexican blend cheese.
  3. Repeat with the remaining flour tortillas, chicken mixture, and shredded Mexican blend cheese.
  4. Cover with foil and bake for 25 minutes at 375°F, until the layers are hot and set around the edges.
  5. Uncover and bake for 10 more minutes at 375°F, until the cheese is melted and bubbly.
Finish and serve
  1. Top with sour cream for serving and fresh cilantro for serving before serving.

Notes

For the cleanest layers, use fully cooked, not warm, rice and let canned ingredients drain well to reduce watery casserole bottoms. Refrigerate leftovers in an airtight container for up to 4 days; reheat at 350°F until steaming. Freezing is not recommended because tortillas can soften excessively after thawing. For a lighter option, use reduced-fat Mexican blend cheese and light sour cream while keeping the baking time the same.