If you need a comforting, flavor-packed family dinner that comes together with minimal effort, look no further than this Easy Chicken Burrito Casserole! It’s the definition of a weeknight win: tender chicken, hearty beans, sweet corn, gooey cheese, and zesty salsa layered between soft tortillas and baked in a blanket of savory enchilada sauce. This simple recipe delivers serious bold flavor with just a handful of pantry staples, and it’s as customizable as it is delicious. Whether you’re feeding picky eaters or a crowd of hungry friends, Easy Chicken Burrito Casserole is sure to become your new go-to for stress-free, craveable meals.
Ingredients You’ll Need
The magic of Easy Chicken Burrito Casserole is all in its straightforward, foolproof ingredient list. Each component has its own special role—melding together for a melty, textured, and colorful meal everyone will love. Here’s what you’ll need and why each one counts:
- 3 cups cooked and shredded chicken breast: Savory, juicy chicken forms the protein-packed heart of this casserole and soaks up all the saucy flavors.
- 1 can (15 oz) black beans, drained and rinsed: Black beans add a creamy bite and earthy depth, plus extra fiber and protein.
- 1 cup frozen corn: For bursts of sweetness and golden color in every forkful.
- 1 cup salsa: Brings spicy, tangy zip and keeps everything saucy without extra prep.
- 1 packet taco seasoning: All-in-one seasoning brings warmth, mild heat, and irresistible aroma—so easy!
- 1 can (10 oz) red enchilada sauce: The secret to a luscious, bubbly finish and extra sauciness throughout.
- 1 ½ cups cooked rice: Absorbs all the bold flavors and creates comforting layers; white or brown work equally well.
- 2 cups shredded Mexican cheese blend: Use a blend for melty goodness with plenty of cheddar, Monterey Jack, and more.
- 8 flour tortillas (cut into quarters): Soft, pillowy tortillas separate the layers and bake up perfectly tender.
- 1 tablespoon olive oil: Gives the filling a touch of richness as you warm everything together.
- Optional toppings: sour cream, chopped cilantro, diced tomatoes, sliced jalapeños: These finishing touches offer creaminess, color, and customizable spice.
How to Make Easy Chicken Burrito Casserole
Step 1: Prep and Sauté the Filling
Start by preheating your oven to 375°F (190°C). While it warms up, grab a large skillet and set it over medium heat. Drizzle in the olive oil, then toss in your shredded chicken, black beans, corn, salsa, taco seasoning, and half of the enchilada sauce. Stir everything together and let the mixture heat through, taking in all those savory spices. You’ll know it’s ready when it smells like burrito night dreams and is nice and steamy.
Step 2: Build the First Layer
Coat a 9×13-inch baking dish with a little nonstick spray. Then, arrange half of your tortilla quarters in an even layer on the bottom—this is the foundation that soaks up all the saucy goodness. Scatter evenly with half the cooked rice for a hearty base, then spoon on half your hot chicken mixture. Sprinkle a generous layer of cheese over the top—you want it in every bite!
Step 3: Finish Layering
Time for another round: layer the remaining tortilla quarters over the casserole, followed by the rest of the rice, the remaining chicken mixture, and a big finish with the last of your shredded cheese. Pour the rest of the enchilada sauce right over the top. This extra saucy step is what gives Easy Chicken Burrito Casserole its signature melt-in-your-mouth texture and keeps it from drying out.
Step 4: Bake to Perfection
Cover your casserole snugly with foil to keep in moisture and toss it into the oven. Bake for 20 minutes to let everything marry and the flavors get cozy. Then, remove the foil and return the dish to the oven for another 10 minutes. Watch as the cheese melts into gooey, golden perfection and those edges start to bubble—it’s a beautiful thing!
Step 5: Rest and Serve
Don’t rush this next step! Let the casserole rest for 5 minutes out of the oven so it sets up slightly (and so you don’t burn your mouth in excitement). Add your favorite toppings—think cool dollops of sour cream, fresh cilantro, juicy tomatoes, or spicy jalapeños. Then dig in!
How to Serve Easy Chicken Burrito Casserole
Garnishes
Every casserole slice is a blank canvas: make it your own with a scatter of chopped cilantro, a drizzle of sour cream, vibrant diced tomatoes, or a few thin slices of jalapeño for a heat boost. Don’t be shy—these garnishes add not just visual appeal but an extra pop of flavor and freshness.
Side Dishes
Pair your Easy Chicken Burrito Casserole with a crisp green salad, tangy coleslaw, or even a spoonful of guacamole for extra veggie power. Refried beans, Mexican rice, or a serving of tortilla chips with salsa, queso, or pico de gallo all play nicely on the side and help round out the meal.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins or mason jars at your next party—they look adorable and make “casserole” feel special. Or, go family-style, slicing generous squares right from the dish, buffet-style. A sprinkle of extra chopped scallions, sliced avocados, or a few crunchy tortilla strips on top gives it that restaurant-style touch right at home.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop them into an airtight container and store in the refrigerator for up to 3 days. The flavors actually get even better by the next day, making lunch the world’s happiest surprise.
Freezing
Easy Chicken Burrito Casserole makes for a brilliant freezer meal! Prep everything in your baking dish but do not bake. Cover tightly with foil and freeze for up to 3 months. When you’re ready for a no-fuss dinner, thaw overnight in the fridge and bake as directed. The result: a just-baked taste with zero day-of work.
Reheating
To reheat, simply pop an individual serving in the microwave until steaming hot, or warm in a 350°F oven (covered with foil) for 15–20 minutes. Add a sprinkle of fresh cheese and anything extra you love—no one will ever guess it’s leftovers.
FAQs
Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely! Rotisserie chicken is a huge time saver here and packs in extra flavor. Just shred it and proceed with the recipe as written for an ultra-speedy version of Easy Chicken Burrito Casserole.
Is Easy Chicken Burrito Casserole gluten-free?
It can be! Simply swap regular flour tortillas for your favorite gluten-free option. Double-check that your salsa and taco seasoning are gluten-free as well, and you’re all set for a worry-free dinner.
Can I make this casserole spicier?
Totally—spice lovers, rejoice! Use hot salsa, add chopped green chilies to the filling, sprinkle on some extra jalapeños, or even add a little hot sauce to the enchilada sauce layer. You’re in control of the heat.
Can I assemble Easy Chicken Burrito Casserole ahead of time?
Yes! Build the entire casserole, cover tightly, and refrigerate up to 24 hours before baking. When ready to serve, simply bake as directed (add a few minutes if it’s going into the oven cold).
What’s the best way to serve leftovers?
Leftovers reheat beautifully for lunch or dinner. Try dicing up a heated slice and rolling it into a tortilla for a quick burrito, or serving it over lettuce for a burrito casserole salad. It’s versatile and just as tasty.
Final Thoughts
This Easy Chicken Burrito Casserole is that one recipe you’ll come back to time and again—for busy nights, potlucks, or anytime you crave cozy, irresistible comfort food. Give it a try, and don’t be surprised if it quickly becomes the highlight of your dinner routine!
Print
Easy Chicken Burrito Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Easy Chicken Burrito Casserole combines all the flavors of a classic burrito in a simple, baked dish. Layers of tender chicken, black beans, corn, rice, and cheese are assembled with salsa and enchilada sauce for a family-friendly meal.
Ingredients
Chicken Mixture:
- 3 cups cooked and shredded chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa
- 1 packet taco seasoning
- 1/2 can (5 oz) red enchilada sauce
Additional Ingredients:
- 1 ½ cups cooked rice
- 2 cups shredded Mexican cheese blend
- 8 flour tortillas (cut into quarters)
- 1 tablespoon olive oil
- Optional toppings: sour cream, chopped cilantro, diced tomatoes, sliced jalapeños
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the chicken mixture: In a skillet, combine chicken, black beans, corn, salsa, taco seasoning, and half of the enchilada sauce. Heat through.
- Assemble the casserole: Layer tortillas, rice, chicken mixture, and cheese in a baking dish. Repeat layers. Top with remaining enchilada sauce.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until bubbly.
- Rest and serve: Let the casserole rest for 5 minutes before serving. Add optional toppings as desired.
Notes
- You can use rotisserie chicken for convenience.
- For extra heat, opt for hot salsa or add green chilies.
- This dish can be frozen before baking; thaw before baking.
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