Description
Chicken Burrito Casserole is a Tex-Mex inspired comfort food loaded with shredded chicken, rice, beans, cheese, and all your favorite burrito flavors, layered and baked into one delicious dish. It’s easy to prepare, great for leftovers, and perfect for cozy dinners or casual gatherings.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups cooked white or brown rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained
- 1 (10 oz) can enchilada sauce (red or green)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 cups shredded Mexican blend cheese
- 8 small flour tortillas, cut into quarters
- Optional toppings: sour cream, salsa, chopped cilantro, jalapeños, diced avocado
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish
- In a large bowl, combine shredded chicken, rice, beans, corn, diced tomatoes, enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper
- Layer half of the tortilla pieces on the bottom of the baking dish
- Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese
- Repeat layers with remaining tortillas, chicken mixture, and cheese
- Cover with foil and bake for 20 minutes
- Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly
- Let rest for 5 minutes before serving. Add optional toppings if desired
Notes
- Swap black beans for pinto beans or omit for a lower-carb option
- Use cauliflower rice instead of regular rice for a keto-friendly twist
- Make ahead and refrigerate overnight before baking
- Great for meal prep and freezer-friendly
Nutrition
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
