Go Back
- 2 cups cooked chicken, shredded - 1 cup cooked rice (brown or white) - 1 can black beans, drained and rinsed - 1 cup corn (frozen or canned, drained) - 1 can diced tomatoes with green chilies, undrained - 1 cup salsa (your favorite kind) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 4 large flour tortillas - 1/4 cup fresh cilantro, chopped (for garnish) - Sour cream (for serving, optional) Gathering these ingredients is the first step to a tasty chicken burrito casserole. You can use leftover chicken for this dish. It saves time and adds great flavor. I love using brown rice for a nutty taste, but white rice works too. Canned black beans are easy and quick. Just rinse them well to remove extra salt. For corn, I often go with frozen because it keeps a nice crunch. Diced tomatoes with green chilies add a great kick. Choose salsa that matches your taste. I usually pick a medium spice level. Spices are key for flavor. Ground cumin gives warmth. Chili powder adds depth. Garlic powder rounds out the taste. I like mixing two types of cheese for a creamy finish. Flour tortillas serve as the base. They hold everything together and get nice and soft. Finally, fresh cilantro adds a pop of color and taste. Sour cream on top is a delightful extra! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Grab a 9x13 inch baking dish. Layer two large flour tortillas to cover the bottom. - In a large bowl, mix together 2 cups of shredded chicken, 1 cup of cooked rice, and 1 can of drained black beans. - Add in 1 cup of corn, 1 can of diced tomatoes with green chilies, and 1 cup of salsa. - Sprinkle in 1 teaspoon each of ground cumin, chili powder, and garlic powder. Stir until everything is well mixed. - Spread half of the chicken mixture over the tortillas in the dish. - Top with half of the shredded cheddar and Monterey Jack cheeses. - Place another two tortillas on top. Pour the rest of the chicken mixture over these tortillas. - Add the remaining cheeses on top to cover it all. - Cover the dish tightly with aluminum foil. Bake this in the oven for 25 minutes. - After that, take off the foil. Bake for another 15 minutes until the cheese is bubbly and golden. - Let it cool for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream if you'd like. - Best chicken options: Use cooked, shredded chicken for the best flavor. You can use rotisserie chicken for a quick option. This adds great taste and saves time. - Rice varieties: Choose between brown or white rice. Brown rice adds more fiber, while white rice gives a softer texture. Either works well in this dish. - Salsa selection: Pick your favorite salsa for a personal touch. You can use mild, medium, or spicy salsa. The right salsa can really enhance the flavor. - How to prevent sticking: Lightly spray your baking dish with cooking oil. This keeps the casserole from sticking. You can also use parchment paper for easy cleanup. - Ensuring a bubbly cheese layer: For a perfect cheesy top, uncover the dish during the last baking step. This lets the cheese melt and bubble nicely. Keep an eye on it to avoid burning. - Ideal side dishes: Serve with a fresh salad or tortilla chips. This adds crunch and freshness to your meal. Guacamole or a bean salad also pairs well. - Perfect garnishes: Top your casserole with fresh cilantro and a dollop of sour cream. This adds color and creamy flavor. You can also sprinkle some avocado for extra richness. Pro Tips Use Rotisserie Chicken: For added flavor and convenience, consider using store-bought rotisserie chicken instead of cooking your own. It saves time and enhances the dish's taste. Customize Your Beans: Feel free to swap black beans for pinto or kidney beans based on your preference. Each type offers a unique flavor and texture. Layering for Flavor: Layering the ingredients helps meld the flavors together as they bake. Ensure to spread the mixture evenly for the best results. Make Ahead: Prepare the casserole a day in advance and store it in the refrigerator. Just bake it when you're ready for a quick and satisfying meal. {{image_4}} You can switch up proteins in this dish. Instead of chicken, try ground beef or turkey. You can also use shredded pork or even tofu for a tasty twist. Each option will add its own flavor. For beans, black beans work great, but you can also use pinto beans or kidney beans. These swaps will change the taste and texture of your casserole. Experiment and find what you like best! Adding spices can take your casserole to the next level. Try smoked paprika for a rich, warm flavor. You might also add a dash of cayenne pepper for some heat. A pinch of oregano can add a nice touch, too. Extra toppings can make your casserole even better. Consider adding sliced jalapeños for spice or avocado for creaminess. You can also sprinkle some extra cheese on top before baking for a gooey finish. If you need gluten-free options, use corn tortillas instead of flour. They hold up well and taste great in this dish. Make sure to check that your salsa and other ingredients are gluten-free, too. For vegetarian variations, simply leave out the chicken. You can add more beans or some cooked lentils for protein. This way, you can still enjoy a hearty meal without meat. To keep your Chicken Burrito Casserole fresh, store it in the fridge. Use an airtight container. It will stay good for about 3 to 4 days. For longer storage, freeze the casserole. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This method helps prevent freezer burn. When it's time to eat, you can reheat your casserole in several ways. The oven works best for even heating. Preheat your oven to 350°F (175°C) and place the casserole in a baking dish. Cover it with foil to keep it moist. Bake for 20-25 minutes or until it’s warm. You can also use the microwave. Heat individual portions for 1-2 minutes. Stir halfway to keep the texture nice. In the fridge, your Chicken Burrito Casserole lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Check for signs of spoilage. If it smells off or shows mold, toss it. Always trust your senses to ensure safety. Yes, you can use raw chicken. However, you need to cook it first. Start by boiling or grilling the chicken until it reaches 165°F (75°C). Once cooked, shred the chicken. This step is crucial for safety and flavor. The cooked chicken blends well with other ingredients in the casserole. Absolutely! You can prep this dish ahead of time. Mix all the filling ingredients in a bowl. Layer the tortillas and filling in the baking dish. Cover it tightly with plastic wrap or foil. Store it in the fridge for up to 24 hours. When ready to bake, just remove the cover and bake as directed. This casserole is tasty on its own, but sides enhance the meal. Consider serving it with a simple green salad. Guacamole adds creaminess and pairs well. You can also serve tortilla chips with salsa for crunch. For drinks, iced tea or a light beer complements the flavors nicely. This blog post covered a tasty dish made with chicken, rice, beans, and more. You learned the steps to mix, layer, and bake. Tips for selecting ingredients and serving ideas make it even better. Variations let you switch flavors and adjust for diets. Finally, I shared smart ways to store leftovers and reheat them. Now, you can make this dish your own, impressing family and friends with your new skills. Cooking should be fun, easy, and delicious. Enjoy your meal!

Bountiful Chicken Burrito Casserole

A hearty and flavorful chicken burrito casserole layered with tortillas, chicken, cheese, and spices.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cooked rice
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or canned, drained
  • 1 can diced tomatoes with green chilies, undrained
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 large flour tortillas
  • 0.25 cup fresh cilantro, chopped
  • 1 serving sour cream, optional

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) to prepare for baking.
  • In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, diced tomatoes with green chilies, salsa, ground cumin, chili powder, and garlic powder. Stir the mixture well until all ingredients are evenly distributed.
  • Take a 9x13 inch baking dish and layer two of the flour tortillas to cover the bottom evenly. If necessary, trim the tortillas with kitchen scissors to fit the dish perfectly.
  • Spread half of the chicken mixture across the tortillas in the baking dish, ensuring even coverage. Follow this with half of the shredded cheddar and Monterey Jack cheeses, sprinkling them generously on top.
  • Add another layer of two tortillas on top, then pour the remaining chicken mixture over the tortillas, smoothing it out evenly. Finish with a layer of the remaining cheeses, making sure to cover everything nicely.
  • To keep the moisture in, cover the baking dish tightly with aluminum foil and position it in the oven. Bake for 25 minutes.
  • After 25 minutes, carefully remove the aluminum foil. Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and has developed a light golden tint.
  • Once fully baked, remove the casserole from the oven and allow it to cool for about 5 minutes. This will make slicing easier.
  • Before serving, enhance the dish's appeal by garnishing with freshly chopped cilantro. For an additional creamy touch, serve with a delightful dollop of sour cream, if desired.

Notes

Serve with sour cream for an extra creamy touch.
Keyword burrito, casserole, chicken, easy