Chicken Burrito Casserole (Printable Version)

Tender chicken, rice, beans, and melted cheese baked in enchilada sauce for a satisfying Mexican-inspired dinner.

# What You’ll Need:

→ Meats

01 - 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Grains

05 - 2 cups cooked white or brown rice

→ Legumes

06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 can (15 oz) corn kernels, drained

→ Sauces & Dairy

08 - 1 can (10 oz) enchilada sauce, mild or medium
09 - 1 cup sour cream
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese

→ Spices & Seasonings

12 - 1 teaspoon ground cumin
13 - 1 teaspoon chili powder
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper

→ Optional Garnishes

17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Diced tomatoes
20 - Extra sour cream

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish and set aside.
02 - In a large skillet over medium heat, sauté the diced onion and bell pepper for 4 to 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
03 - In a large mixing bowl, combine the sautéed vegetables, shredded chicken, cooked rice, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Pour in half of the enchilada sauce and half of the sour cream, then mix until evenly incorporated.
04 - Spread half of the filling mixture evenly across the bottom of the prepared casserole dish. Sprinkle with half of the cheddar and Monterey Jack cheeses. Layer the remaining filling on top, then drizzle with the remaining enchilada sauce and sour cream. Finish with the rest of the cheese.
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 before slicing. Garnish individual portions with fresh cilantro, sliced jalapeños, diced tomatoes, or a dollop of sour cream as desired.

# Top Tips:

01 -
  • Everything you crave from a burrito gets layered into one pan, which means no rolling, no splitting tortillas, and no frustration.
  • It reheats beautifully the next day, making it the kind of leftovers you actually look forward to at lunch.
  • Rotisserie chicken does most of the heavy lifting, so the prep feels almost unfairly easy for how impressive it looks coming out of the oven.
02 -
  • Do not skip the ten minute rest or the casserole will fall apart into a soupy mess when you try to serve it.
  • Tent the foil loosely so it does not touch the cheese on top, unless you enjoy peeling melted foil off your dinner.
03 -
  • Use a combination of cheddar and Monterey Jack because cheddar brings sharp flavor while Jack brings the melt, and together they are unstoppable.
  • Let the casserole sit at room temperature for fifteen minutes before baking if it has been assembled in advance and stored cold, so the center heats through evenly.

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