Chicken Burrito Casserole (Printable Version)
Tender chicken, rice, beans, and cheese baked into a warm, comforting Mexican-inspired casserole for six.
# What You 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 tsp ground cumin
13 - 1 tsp chili powder
14 - ½ tsp smoked paprika
15 - ½ tsp salt
16 - ¼ tsp black pepper
→ For Serving (optional)
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Diced tomatoes
20 - Extra sour cream
# How-To:
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 4–5 minutes until softened. Add the minced garlic and cook for 1 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 fold everything together until evenly mixed.
04 - Spread half of the filling mixture into the prepared casserole dish in an even layer. Scatter half of the cheddar and Monterey Jack cheeses over the filling. Add the remaining filling mixture on top, then drizzle with the remaining enchilada sauce and sour cream. Finish with the rest of the shredded cheeses.
05 - Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 15 more minutes, until the cheese is bubbly and golden brown on top.
06 - Remove from the oven and let the casserole rest for 10 minutes before slicing. Garnish individual portions with chopped fresh cilantro, sliced jalapeños, diced tomatoes, or extra sour cream as desired.
# Expert Hints:
01 -
- It captures every satisfying bite of a chicken burrito without the fuss of rolling and wrapping each one individually.
- The layered cheese situation on top becomes impossibly golden and bubbly, and you will catch yourself standing over the dish with a fork before it even hits the table.
02 -
- I once rushed the resting step and served it immediately, watching helplessly as the filling spread across plates like a cheesy avalanche instead of holding its shape.
- Checking your enchilada sauce label for gluten is essential if that matters to you, since some brands sneak wheat into their thickeners.
03 -
- Day old rice is the secret to avoiding a soggy casserole, because freshly cooked rice holds too much moisture and turns the bottom layer into something closer to porridge.
- Shredding your own cheese from a block melts dramatically better than pre shredded bags, which are coated in anti caking powders that interfere with smooth melting.