Chicken Burrito Casserole

This hearty and easy Chicken Burrito Casserole combines shredded chicken, black beans, corn, salsa, and rice, baked together for a comforting one-dish meal that is perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded rotisserie chicken, poached breasts, or leftover roasted chicken work well
1 can black beans, drained and rinsed
1 cup corn kernels fresh, frozen and thawed, or canned and drained
1 cup salsa mild, medium, or hot based on heat preference
1 teaspoon ground cumin
1 teaspoon chili powder
3 cups cooked rice white, brown, or a rice blend
1 cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
Salt and pepper to taste

Topping

Tortilla chips, crushed optional, for topping

Method

Preparation

Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with oil or nonstick spray.
In a large bowl, add the shredded chicken, black beans, corn, salsa, cumin, chili powder, and cooked rice. Stir until everything is evenly combined. Season with salt and pepper to taste.
Transfer the mixture into the prepared casserole dish. Spread it out and press gently to compact the layers.
Sprinkle the shredded cheese evenly over the top. Reserve a handful of cheese for an extra melty finish.

Baking

Bake for 25 to 30 minutes, until the casserole is heated through and the cheese is melted and bubbly. Tent with foil if the cheese browns too quickly.
Let the casserole rest for 5 minutes before cutting into squares and serving hot.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 700mgFiber: 8gSugar: 4g

Notes

Serve with lime and sour cream or Greek yogurt. Pairs well with a salad or slaw. For handheld convenience, scoop portions into warm tortillas.

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