Chicken Burrito Casserole (Printable Version)
Tender chicken, rice, beans, and melted cheese baked together in a flavorful enchilada sauce casserole.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Grains
05 - 2 cups cooked white or brown rice
→ Legumes
06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 can (15 oz) corn kernels, drained
→ Sauces & Dairy
08 - 1 can (10 oz) enchilada sauce (mild or medium)
09 - 1 cup sour cream
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Spices & Seasonings
12 - 1 tsp ground cumin
13 - 1 tsp chili powder
14 - ½ tsp smoked paprika
15 - ½ tsp salt
16 - ¼ tsp black pepper
→ For Serving (optional)
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Diced tomatoes
20 - Extra sour cream
# Step-by-Step:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with nonstick spray or butter.
02 - In a large skillet over medium heat, sauté the diced onion and bell pepper for 4–5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
03 - In a large mixing bowl, combine the sautéed vegetables, shredded chicken, cooked rice, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Pour in half of the enchilada sauce and half of the sour cream, then mix thoroughly until evenly incorporated.
04 - Spread half of the chicken-rice mixture evenly across the bottom of the prepared casserole dish. Sprinkle with half of the cheddar and Monterey Jack cheeses. Layer the remaining mixture on top, then drizzle with the remaining enchilada sauce and sour cream. Finish with the rest of the shredded cheeses.
05 - Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is melted, bubbly, and golden on top.
06 - Remove from the oven and let the casserole rest for 10 minutes to set. Garnish with chopped cilantro, sliced jalapeños, diced tomatoes, or extra sour cream as desired before serving.
# Expert Advice:
01 -
- You get every single burrito flavor you crave without rolling a single tortilla.
- It stretches simple pantry staples into a meal that genuinely feeds a crowd with leftovers to spare.
02 -
- Skipping the resting time turns neat squares into a soupy pile, so set a timer and walk away.
- Tasting the filling before it goes into the oven lets you adjust salt and spice when it still matters.
03 -
- Shred your own cheese from a block because pre shredded bags are coated in anti caking powder that prevents proper melting.
- Covering with foil for the first twenty minutes traps steam so the rice stays creamy rather than drying out along the edges.