Chicken Burrito Casserole is a hearty and delicious dish that brings together tender chicken, gooey cheese, beans, and rice wrapped up in layers of warm tortillas. It’s like your favorite burrito, but baked in a casserole dish for an easy, comforting meal that everyone will love. The mix of flavors and textures makes it a satisfying dinner that feels both familiar and special.
I love making this casserole when I want something that’s simple to prepare but still tastes like it took a lot of effort. It’s one of those dishes where you can use whatever you have on hand—leftover chicken, canned beans, or even some salsa from the fridge. One tip I always follow is to sprinkle extra cheese on top so it gets nice and bubbly in the oven. That golden, cheesy crust is always a winner at our house.
My favorite way to enjoy Chicken Burrito Casserole is with a dollop of sour cream and some fresh avocado on the side. It feels like a little celebration every time I serve it. Plus, it’s great for feeding a crowd or making ahead for busy nights. Whenever I make this dish, I’m reminded of cozy family dinners around the table, sharing good food and good laughs.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken works great here. You can use rotisserie chicken for a quick option or cook breasts or thighs yourself. For a vegetarian twist, try shredded jackfruit or extra beans instead of chicken.
Rice: I like using white rice for a softer texture, but brown rice adds nuttiness and more fiber. Leftover rice is perfect and saves time.
Black Beans: These add protein and a bit of creaminess. You can swap with pinto beans or kidney beans if that’s what you have.
Diced Tomatoes with Green Chilies: These bring a mild spice and moisture. If unavailable, diced regular tomatoes plus a small chopped jalapeño work well.
Mexican Blend Cheese: Cheddar and Monterey Jack melt beautifully. You can use all cheddar or try pepper jack for extra kick.
Flour Tortillas: I tear them into pieces for layering. Corn tortillas can be used but might be a bit drier after baking—try warming them first to stay tender.
How Do I Layer and Bake the Casserole for Best Results?
Layering small torn tortilla pieces helps the casserole hold together and soak up flavors instead of competing with whole tortillas. Here’s what I do:
- Spread half the tortilla pieces evenly on the greased dish to create a soft base.
- Top with half the chicken and rice mix to keep each layer balanced.
- Sprinkle cheese evenly — this melts and binds the layers.
- Repeat the layers so every bite has tortillas, filling, and cheese.
- Cover with foil the first 20 minutes to trap steam and soften tortillas.
- Remove foil in the last 10 minutes to get that lovely bubbly and golden cheese on top.
- Let it rest 5 minutes after baking so the casserole firms up and is easier to serve.
These steps make this dish cheesy, tender, and well combined every time!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking the casserole evenly.
- Large mixing bowl – helps you mix all ingredients easily without spilling.
- Measuring cups and spoons – to keep your spices and ingredients just right.
- Aluminum foil – to cover the casserole while baking and keep it moist.
- Sharp knife and cutting board – for chopping green onions and cilantro fresh.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein twist that stays hearty.
- Add diced bell peppers or corn for a bit of sweetness and extra veggies.
- Mix in a spoonful of chipotle in adobo sauce for a smoky, spicy boost.
- Top with sliced black olives or jalapeños for some tangy or spicy contrast.
How to Make Chicken Burrito Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded Mexican blend cheese (cheddar and Monterey Jack)
- 6 small flour tortillas, cut into strips or torn into pieces
For Garnishing and Serving:
- ¼ cup chopped green onions
- Fresh cilantro, chopped
- Sour cream, for serving
How Much Time Will You Need?
This Chicken Burrito Casserole can be ready in about 35 to 40 minutes. You’ll spend around 10 minutes preparing the ingredients and assembling the casserole, followed by about 30 minutes baking time including covered and uncovered phases. Then, a short 5-minute rest before serving.
Step-by-Step Instructions:
1. Prepare the Mixture:
Preheat your oven to 375°F (190°C). In a large bowl, mix together the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, salsa, ground cumin, chili powder, garlic powder, salt, and pepper. Stir well until everything is nicely combined.
2. Layer the Casserole:
Lightly grease a 9×13-inch baking dish. Spread half of the torn tortilla pieces evenly over the bottom to create a base. Next, spoon half of the chicken and rice mixture evenly over the tortillas. Sprinkle 1 cup of the shredded cheese over this layer. Repeat the process with the remaining tortillas and chicken mixture, then top everything off with the last cup of shredded cheese.
3. Bake and Serve:
Cover the casserole dish with foil and bake for 20 minutes to help soften the tortillas and warm everything through. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Once done, let the casserole rest for 5 minutes before serving.
4. Garnish and Enjoy:
Sprinkle chopped green onions and fresh cilantro over the top. Add a nice dollop of sour cream on each serving. Serve warm and enjoy the comforting flavors of your Chicken Burrito Casserole!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw in the fridge 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. It may need an extra 5-10 minutes in the oven if baked cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. Adding a little salsa or sour cream during reheating can help keep it moist.
Can I Substitute Corn Tortillas for Flour Tortillas?
You can, but corn tortillas can be a bit drier after baking. To prevent this, warm them slightly before layering and consider adding a bit more salsa or a drizzle of broth to keep the casserole moist.
