Chicken Burrito Casserole is a simple and tasty dish that layers shredded chicken, beans, cheese, and tortillas all baked together until warm and bubbly. It’s like a cozy, easy-to-make mix of all your favorite burrito flavors, packed into one comforting casserole.
I love making this casserole when I want something filling but don’t want to spend too much time in the kitchen. It’s one of those recipes where you can toss in whatever you have on hand, add a bit of salsa and cheese, and it always turns out delicious. Plus, it’s great for using up leftover chicken!
My favorite way to serve this casserole is with some fresh guacamole and a squeeze of lime on top. It adds a fresh brightness that balances the warm, cheesy layers. And if you want a little crunch, sprinkle on some crushed tortilla chips right before serving.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken makes this recipe super easy and tasty. You can also poach chicken breasts or use leftover cooked chicken. For a vegetarian option, swap chicken with cooked beans or tofu.
Black Beans: They add great texture and protein. If unavailable, pinto beans or kidney beans work well. Rinse them to reduce salt and improve taste.
Salsa: Choose your favorite: mild, medium, or spicy. If you don’t have salsa, canned diced tomatoes with a bit of chili powder can be a handy substitute.
Cheese: Mexican blend is ideal, but cheddar, Monterey Jack, or even a mix is fine. For dairy-free options, look for plant-based shredded cheese to keep the melty goodness.
Flour Tortillas: These bind the casserole and keep it soft. If you prefer corn tortillas, make sure they’re fresh to avoid cracking when layered.
How Do You Make the Casserole Layers Stick Together Without Being Soggy?
The key is gently folding the tortilla pieces into the chicken mixture rather than layering them separately. This way, the tortillas soften evenly as the casserole bakes, helping everything bind without getting mushy.
- Cut tortillas into bite-sized pieces for even mixing.
- Fold them gently so they don’t break apart but are coated in sauce and spices.
- Bake covered with foil first to trap steam and soften the tortillas.
- Remove foil near the end for the cheese to brown and the top to firm up a bit.
Let the casserole rest after baking; it firms up and makes serving easier without falling apart. These steps help you get the perfect balance of creamy and cohesive layers every time!
Equipment You’ll Need
- 9×9 inch baking dish – perfect size to layer and bake the casserole evenly.
- Mixing bowl – large enough to combine all ingredients comfortably.
- Measuring cups and spoons – for accurate ingredient amounts.
- Wooden spoon or spatula – gentle for folding in tortillas without breaking them.
- Aluminum foil – to cover the casserole while baking and keep it moist.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein twist.
- Add diced bell peppers or chopped zucchini for extra veggies and crunch.
- Mix in a can of diced green chilies to amp up the heat and flavor.
- Top with sliced black olives or jalapeños before baking for a zesty kick.
How to Make Chicken Burrito Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup salsa (mild or medium, your choice)
- ½ cup sour cream, plus extra for topping
- 1½ cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
Spices & Extras:
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
- 6 small flour tortillas, cut into bite-sized pieces
- Fresh cilantro, chopped (for garnish)
Time Needed:
This Chicken Burrito Casserole takes about 15 minutes to prepare and around 30-35 minutes to bake. Adding a short resting time before serving will let the flavors blend and make serving easier. Overall, expect about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish with cooking spray or butter to prevent sticking.
2. Mix the Filling
In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, sour cream, cumin, chili powder, garlic powder, salt, and pepper. Mix everything together well to evenly distribute all the flavors.
3. Add the Tortillas
Gently fold the small tortilla pieces into the chicken mixture. This helps the tortillas soften during baking and keeps the casserole together.
4. Assemble the Casserole
Put half of the chicken and tortilla mixture into your prepared baking dish and spread it out evenly. Sprinkle half of the shredded cheese over this layer. Next, spread the remaining chicken mixture on top, then finish with the rest of the cheese evenly sprinkled on top.
5. Bake and Serve
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. Let the casserole rest for 5 minutes before serving to help it set. Serve warm with extra sour cream and fresh cilantro on top.
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to fully thaw the chicken before shredding. You can thaw it safely in the fridge overnight or use the defrost setting on your microwave. Pat dry any excess moisture to keep the casserole from getting soggy.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a few hours or even a day before baking. Keep it covered in the fridge and bake when ready, adding a few extra minutes to the baking time if it’s chilled.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in shorter intervals, stirring in between.
Can I Make This Casserole Gluten-Free?
Yes! Swap the flour tortillas for gluten-free tortillas or corn tortillas to make it gluten-free. Just be sure the other ingredients like salsa and seasoning are also gluten-free.