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Chicken Burrito Casserole

Chicken burrito casserole with layers of seasoned shredded chicken, fluffy rice, black beans, and enchilada sauce topped with a golden melted cheese crust. This easy Tex-Mex casserole is baked until bubbling at the edges, then rested briefly so each scoop holds together.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken burrito casserole
  • 3 cup cooked chicken, shredded
  • 2 cup cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes and green chiles (Rotel), undrained
  • 1 packet (1 oz) taco seasoning
  • 2.5 cup shredded Mexican cheese blend, divided
  • 8 inch flour tortillas, torn into pieces
  • 0.5 sour cream, for serving
  • 0.25 cilantro, for serving
  • 0.25 jalapeño, for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole releases easily after baking.
  2. In a large bowl, combine shredded chicken, cooked white rice, black beans, corn, red enchilada sauce, diced tomatoes and green chiles (Rotel), and taco seasoning, then mix until evenly coated.
Assemble
  1. Layer half the torn flour tortilla pieces in the bottom of the prepared dish, then spread half the chicken mixture over the tortillas in an even layer.
  2. Sprinkle 1 cup of the shredded Mexican cheese blend over the chicken layer so it melts into a cohesive top.
  3. Add the remaining torn flour tortilla pieces and spread the remaining chicken mixture over them, then top with the remaining 1.5 cups shredded Mexican cheese blend.
Bake & serve
  1. Bake at 375°F for 30-35 minutes until the cheese is melted, golden, and bubbling at the edges, with a visibly set casserole surface.
  2. Let the casserole rest for 5 minutes, then serve topped with sour cream, fresh cilantro, and jalapeño slices.

Notes

For cleaner slicing and easier scooping, rest the casserole the full 5 minutes before serving. Store leftovers in the refrigerator up to 4 days in a covered container; reheat in the oven at 350°F until warmed through. Freezing works for up to 2 months—thaw overnight in the fridge and reheat until hot and bubbly. For a lighter option, use reduced-fat Mexican cheese blend to keep the melty crust while cutting saturated fat.