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Chicken Burrito Casserole

Chicken burrito casserole with rice, shredded seasoned chicken, black beans, and a thick blanket of melted Mexican cheese. This burrito bake is baked until bubbling with golden, crispy edges—an easy weeknight dinner for Tex-Mex cravings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice base
  • 2 cup cooked chicken
  • 2 cup cooked white rice
  • 1 can (15 oz) black beans drained
  • 1 can (10 oz) Rotel tomatoes drained
  • 1 can (10 oz) red enchilada sauce
  • 1 cup frozen corn thawed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
Cheese and toppings
  • 2 cup Mexican cheese blend shredded
  • 0.25 sour cream for serving
  • 0.25 cilantro fresh, for serving
  • 0.25 jalapeños sliced, for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Combine cooked chicken, cooked white rice, black beans, Rotel tomatoes, red enchilada sauce, frozen corn, cumin, chili powder, and garlic powder in a large bowl and mix well.
  3. Transfer the mixture to the prepared baking dish and spread evenly.
  4. Top generously with shredded Mexican cheese blend.
Bake and serve
  1. Bake uncovered for 25–30 minutes at 375°F until the cheese is melted and the edges are bubbling and golden.
  2. Serve topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

To keep the casserole from drying out, make sure the rice and chicken are already cooked and use drained beans/Rotel so there isn’t extra liquid. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven or microwave until hot. Freeze yes—cool completely, wrap tightly, and freeze up to 2 months. For a lighter option, use a reduced-fat Mexican cheese blend.