Chicken Burrito Casserole is a comforting, easy-to-make dish that brings together tender shredded chicken, melty cheese, and classic Mexican flavors all baked into one delicious casserole. You’ll find layers of tortillas, salsa, beans, and spices that come together for a satisfying, hearty meal perfect for busy weeknights.
I love how simple this dish is to toss together, yet it feels so special when it’s fresh out of the oven. One of my favorite parts is that you can customize it easily—add extra veggies, switch up the beans, or spice it up with jalapeños. It’s a recipe I come back to whenever I want something that tastes like a fiesta but doesn’t take forever to cook.
Serving this casserole with a dollop of sour cream and a sprinkle of fresh cilantro makes it even better in my book. I also like to keep some chips on the side for scooping up every last bite. It’s a meal that always gets everyone around the table smiling and asking for seconds, which is exactly why I keep this recipe handy.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken here — it’s quick, tender, and already cooked. Leftover cooked chicken or shredded turkey works great too if you want to switch it up.
Rice: White rice is simple and mild, soaking up all the flavors. You can swap it for brown rice for more fiber or cauliflower rice if you want a low-carb option.
Black Beans: These bring texture and protein. If you don’t have black beans, pinto beans or kidney beans are good alternatives.
Cheese: The Mexican blend cheese melts beautifully. If you can’t find it, a combo of cheddar and Monterey Jack does the trick. For dairy-free, try vegan cheese shreds.
Enchilada Sauce & Salsa: Using both layers in flavor. If you prefer milder, go for mild salsa. For extra spice, pick a hot salsa or add some diced jalapeños.
How Can You Keep the Casserole Moist & Flavorful?
Layering sauce and mixing ingredients evenly is key. Here’s how to get it just right:
- Mix chicken, rice, beans, and sauce well so every bite has great flavor.
- Adding sour cream can make the casserole creamier and prevent dryness.
- Cover with foil for the first part of baking to trap steam and keep it moist.
- Remove foil toward the end to let the cheese melt and get a lovely golden top.
- Let the casserole rest a few minutes once baked; it firms up for easier serving.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking the casserole evenly.
- Large mixing bowl – makes it easy to combine all your ingredients without spilling.
- Measuring cups and spoons – helps keep your spice and sauce amounts just right.
- Aluminum foil – keeps the casserole moist while baking and prevents the cheese from over-browning.
- Sharp knife and cutting board – for chopping tomatoes, cilantro, or jalapeños for toppings.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a classic taco twist.
- Add corn kernels or diced bell peppers to sneak in some extra veggies and color.
- Mix in chipotle peppers in adobo for a smoky heat kick.
- Use pepper jack cheese for a spicier, melty cheese layer that adds zing.
Chicken Burrito Casserole
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cups cooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce or salsa roja
- 1 cup salsa (mild or medium depending on heat preference)
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1/2 cup sour cream (optional for mixing in)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup diced tomatoes (for topping)
- 1/4 cup chopped fresh cilantro (for topping)
- Optional: sliced jalapeños or diced green chilies for extra heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 35 minutes to bake. So, from start to finish, expect around 50 minutes before your casserole is ready to enjoy.
Step-by-Step Instructions:
1. Preheat and Mix Ingredients:
Start by preheating your oven to 375°F (190°C). In a large bowl, combine the shredded chicken, cooked rice, black beans, enchilada sauce, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir everything well until the ingredients are completely mixed and coated with sauce.
2. Add Sour Cream (Optional):
If you like your casserole creamier, gently fold the sour cream into the chicken mixture now. This adds richness and helps bind everything together.
3. Assemble the Casserole:
Lightly grease a 9×13-inch baking dish to prevent sticking. Spread half of the chicken and rice mixture evenly across the bottom. Sprinkle half of the shredded cheese evenly over this layer. Then, add the remaining chicken and rice mixture on top, finishing with the rest of the cheese.
4. Bake Covered, Then Uncovered:
Cover the baking dish tightly with aluminum foil and place it in the oven. Bake for 20 minutes to let the flavors meld and to heat the dish through. After 20 minutes, remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly with golden spots.
5. Let Cool and Serve:
Once baked, take the casserole out and let it cool for a few minutes. This helps it set for easier serving. Before serving, top with fresh diced tomatoes and chopped cilantro. Add extra sour cream, guacamole, or sliced jalapeños on the side if you like a bit more flavor or heat.
Enjoy this hearty and cheesy Chicken Burrito Casserole that’s perfect for busy weeknights and sure to please the whole family!
Can I Use Frozen Chicken in This Casserole?
Yes! Just be sure to thaw it fully before shredding and mixing. Thaw frozen chicken in the refrigerator overnight or use the defrost setting on your microwave for quicker thawing.
Can I Make Chicken Burrito Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if it’s chilled.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of salsa or sour cream to keep it moist if needed.
Can I Substitute Rice with Something Else?
Yes! You can use cauliflower rice for a lower-carb option or cooked quinoa for extra protein. Just make sure they’re cooked and drained well to avoid excess moisture in the casserole.
