Chicken Burrito Casserole Bake (Print version)
Baked chicken, rice, beans, and melted cheese in seasoned enchilada sauce for a comforting Mexican-inspired dinner.
# 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 teaspoon ground cumin
13 - 1 teaspoon chili powder
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Optional Garnishes
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Diced tomatoes
20 - Extra sour cream
# How to make it:
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 to 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 fold everything together until evenly incorporated.
04 - Spread half of the filling mixture into the prepared casserole dish in an even layer. Sprinkle with half of the cheddar and Monterey Jack cheeses. Layer the remaining filling on top, then drizzle with the remaining enchilada sauce and sour cream. Finish with the rest of the cheeses spread evenly across the surface.
05 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
06 - Remove the foil and continue baking for 15 minutes, or until the cheese is bubbly and golden on top.
07 - Let the casserole rest for 10 minutes before slicing. Garnish individual portions with chopped cilantro, sliced jalapeños, diced tomatoes, or extra sour cream as desired.
# Expert suggestions:
01 -
- Everything you crave about a burrito gets layered into one pan, which means no rolling failures and no tortillas tearing apart on you.
- It reheats beautifully the next day, making it the rare casserole that tastes even better as leftovers.
02 -
- Do not skip the resting time because cutting too early means the filling spreads everywhere and you lose those beautiful layered slices.
- Squeezing excess moisture from the corn and beans before mixing prevents a soupy bottom layer that no one enjoys.
03 -
- Shred your own cheese from a block instead of buying pre shredded because the anti caking agents on bagged cheese prevent it from melting smoothly.
- Let the casserole sit uncovered for the last few minutes of baking to get those irresistible crispy cheese edges that everyone secretly wants.