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Chicken Burrito Casserole

Chicken burrito casserole with seasoned chicken, rice, beans, corn, and melty Mexican blend cheese baked until bubbly and golden. A Tex-Mex weeknight bake that comes together in one dish for easy meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup cooked shredded chicken
  • 2 cup cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 cup salsa
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 2 cup shredded Mexican blend cheese
  • 2 green onions, sliced
  • 1 fresh cilantro for garnish

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F (190°C). Set out a greased 9×13-inch baking dish so the casserole can bake right away.
Mix the filling
  1. In a large bowl, combine cooked shredded chicken, cooked white rice, black beans, frozen corn, diced tomatoes with green chilies, and salsa. Stir until evenly combined.
  2. Add chili powder, cumin, garlic powder, onion powder, and salt to the bowl. Mix again until the seasoning is distributed throughout the chicken mixture.
Assemble
  1. Spread half the chicken mixture into the prepared baking dish. Level it into an even layer.
  2. Sprinkle 1 cup shredded Mexican blend cheese over the first layer. Make sure the cheese is distributed in a thin, even layer.
  3. Add the remaining chicken mixture on top. Spread to cover the cheese layer.
  4. Top with the remaining shredded Mexican blend cheese. Create a fairly even blanket so it melts and browns.
Bake and finish
  1. Bake uncovered for 25–30 minutes at 375°F (190°C) until bubbly and golden. Watch for a bubbling surface and lightly browned cheese edges.
  2. Remove from the oven and let rest for 5 minutes at room temperature. This helps the casserole set for cleaner servings.
  3. Garnish with sliced green onions and fresh cilantro. Let the herbs add fresh color right before serving.

Notes

Pro tip: If you’re using leftover rice, spread it on a tray to cool slightly so it doesn’t steam the casserole and soften too much. Refrigerate leftovers in an airtight container for up to 4 days. Freeze is not recommended because the cheese and rice can change texture when thawed. For a lighter option, use reduced-fat Mexican blend cheese and reduce the salt slightly to taste.