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Chicken Burrito Casserole with Rice and Cheese

Chicken burrito casserole with rice and cheese—baked until the top is bubbly and lightly browned. A one-dish mix of seasoned shredded chicken, fluffy rice, black beans, corn, salsa, and melty Mexican cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 2 cup cooked shredded chicken
  • 2 cup cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup chunky salsa
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cup shredded Mexican cheese blend
  • 0.25 cup chopped cilantro
  • 2 green onions, sliced
Optional toppings
  • sour cream Serve on the side if desired.
  • avocado Serve on the side if desired.
  • fresh cilantro Serve on the side if desired.
  • jalapeño slices Serve on the side if desired.
  • lime wedges Serve on the side if desired.

Equipment

  • 1 sheet pan

Method
 

Bake the casserole
  1. Preheat the oven to 375°F (190°C) so it reaches temperature before the bake starts.
  2. Lightly grease a 9×13-inch baking dish to prevent sticking and help the cheese release cleanly.
  3. Combine chicken, rice, black beans, corn, diced tomatoes with green chilies, chunky salsa, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl.
  4. Stir in 1 cup of shredded Mexican cheese blend until it melts slightly into the mixture and looks evenly distributed.
  5. Spread the chicken mixture evenly into the prepared baking dish to ensure consistent cooking throughout.
  6. Sprinkle the remaining shredded Mexican cheese blend over the top so it forms a browned, bubbly layer.
  7. Cover with foil and bake for 25 minutes until the center is hot and the casserole looks set around the edges.
  8. Remove the foil and bake another 10–15 minutes until the cheese is bubbly and lightly browned.
Finish and serve
  1. Garnish with chopped cilantro and sliced green onions so the casserole gets a fresh, bright top layer.
  2. Serve with sour cream, avocado, fresh cilantro, jalapeño slices, and lime wedges if using, and let everyone customize their portions.

Notes

For best flavor and easy portioning, use fully cooked, not-watery rice and drain/rinse the beans well. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 2 months (thaw overnight in the fridge and reheat until steaming). For a lower-sodium option, choose low-sodium salsa, beans, and cheese.