This chicken burrito casserole is a cozy, flavor-packed weeknight meal. Shredded chicken, black beans, corn, salsa, rice, and melty cheese join soft tortilla strips for layers of warm, tender comfort. The casserole smells bright from the salsa and spices, tastes smoky and slightly tangy, and has a creamy, cheesy texture with soft tortilla bits that soak up the sauce. It’s easy to make and great for feeding a family or bringing to a potluck. If you like handheld chicken bites, try this easy Parmesan Cloud Chicken Bombs for another crowd-pleasing option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes (covered 25–30 minutes + uncovered 10–15 minutes)
- Total Time: 55 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 470 kcal
- Protein: 32 g
- Carbohydrates: 41 g
- Fat: 17 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 750 mg
Why Make This Chicken Burrito Casserole
This casserole is fast, filling, and forgiving. It uses pantry staples and cooked chicken, so you can turn leftovers into a new meal. The flavors are familiar — warm cumin and chili powder, bright salsa, and gooey cheese — which makes it a hit with kids and adults. It reheats well and travels easily, so it’s perfect for meal prep, busy weeknights, or casual get-togethers.
How to Make Chicken Burrito Casserole
The method is simple: mix the filling, layer with tortilla strips and cheese, bake until bubbly, then let it rest so the layers set. No tricky techniques are needed, and you can customize heat, beans, or grains to match what you have on hand.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup salsa
- 1 cup rice, cooked
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Flour tortillas, cut into strips
Directions:
Step 1: Preparation
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little oil or nonstick spray. Cut flour tortillas into strips and have shredded chicken, drained beans, and corn ready. This saves time once you start mixing.
Step 2: Mixing
In a large bowl, combine shredded chicken, black beans, corn, salsa, cooked rice, chili powder, cumin, salt, and pepper. Stir until everything is evenly coated and the salsa is well distributed. Taste and adjust seasoning if needed.
Step 3: Cooking
In the greased 9×13 inch baking dish, layer half of the tortilla strips to cover the bottom. Spoon half of the chicken mixture over the tortilla layer, spreading it evenly. Sprinkle half of the shredded cheese on top. Repeat the layers with the remaining tortilla strips, chicken mixture, and cheese. Cover the dish tightly with foil and bake for 25–30 minutes until heated through.
Step 4: Finishing
Remove the foil and return the casserole to the oven for an additional 10–15 minutes, or until the cheese is melted and bubbly and the top is slightly golden. Let the casserole cool for 5–10 minutes before serving so it sets and slices cleanly.
How to Serve Chicken Burrito Casserole
Serve hot with fresh toppings: chopped cilantro, sliced green onions, diced tomatoes, sour cream, guacamole, or extra salsa. For a bright contrast, add lime wedges for squeezing over each plate. This casserole works well for casual family dinners, meal prep bowls, or a game-day spread.
How to Store Chicken Burrito Casserole
- Refrigerator: Store in an airtight container for up to 4 days. Reheat single portions in the microwave for 1–2 minutes or until hot.
- Freezer: Freeze cooled, covered casserole for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a 350°F (175°C) oven covered with foil for 20–30 minutes, then uncover for 10 minutes to refresh the top.
- Tip: If freezing, consider assembling without the final cheese layer, then add fresh cheese before reheating so the texture stays bright.
Expert Tips for Perfect Chicken Burrito Casserole
- Use warm or room-temperature cooked chicken so the casserole heats evenly.
- If your salsa is very watery, drain a little to avoid a soggy casserole.
- For extra texture, toast the tortilla strips briefly in a skillet with a little oil before layering.
- Mix a cup of corn or black beans into the rice for more even distribution of flavors.
- Taste the filling before assembling and adjust salt, lime, or heat as needed.
- Use a mix of cheeses (cheddar + Monterey Jack) for a melty, flavorful top.
Delicious Variations
- Vegetarian: Omit chicken and add extra beans, diced bell peppers, and zucchini.
- Spicy: Add chopped jalapeños or 1/2 teaspoon cayenne to the filling.
- Low-carb: Replace tortillas with thinly sliced roasted cauliflower or omit rice and add cauliflower rice.
- Mediterranean twist: Swap salsa for a tomato-olive mix, use feta instead of cheddar, and add oregano.
- BBQ chicken: Use BBQ sauce instead of salsa and add red onion and cilantro for a tangy change.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is perfect and adds great flavor. Just shred and use as the recipe directs.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to covered baking time if chilled.
Q: Is it okay to use corn tortillas?
A: Yes, but corn tortillas are more fragile. Lightly warm them or toss strips in a little oil to soften before layering to prevent dryness and crumbling.
Q: Can I freeze individual portions?
A: Absolutely. Place single servings in freezer-safe containers for up to 3 months. Reheat from frozen in the oven at 350°F (175°C) covered, then uncover to melt cheese.
Q: How do I make it less salty?
A: Use low-sodium canned beans and salsa, reduce added salt, and choose low-sodium tortillas or rinse canned ingredients well.
Q: Can I use brown rice or quinoa?
A: Yes. Cooked brown rice or quinoa works well and adds fiber. Adjust seasonings to taste if using whole grains.
Conclusion
This Chicken Burrito Casserole is a simple, satisfying dish that fills the house with warm, cheesy aromas and delivers bold, comforting flavors. It’s flexible, easy to scale, and great for feeding a crowd or saving for lunches. For a similar recipe idea and inspiration, check out Chicken Burrito Casserole – Stephanie Kay Nutrition for extra tips and variations.
Print
Chicken Burrito Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy, flavor-packed weeknight meal featuring shredded chicken, black beans, corn, and melty cheese layered with soft tortilla strips.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup salsa
- 1 cup rice, cooked
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Flour tortillas, cut into strips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little oil or nonstick spray. Cut flour tortillas into strips and have shredded chicken, drained beans, and corn ready.
- In a large bowl, combine shredded chicken, black beans, corn, salsa, cooked rice, chili powder, cumin, salt, and pepper. Stir until everything is evenly coated and seasoned.
- Layer half of the tortilla strips in the greased baking dish, top with half of the chicken mixture, and half of the shredded cheese. Repeat layers with the remaining ingredients.
- Cover with foil and bake for 25–30 minutes, then remove the foil and bake for an additional 10–15 minutes until cheese is melted and bubbly. Let cool for 5–10 minutes before serving.
Notes
Customize with toppings like cilantro, green onions, or sour cream. Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 60mg
