Easy and Delicious Chicken Burrito Casserole Recipe

If you’re craving comfort food with a kick, this chicken burrito casserole is about to become your new favorite go-to recipe. Packed with bold flavors, cheesy layers, and tender chicken, it’s everything you love about a burrito—baked into one easy, mouthwatering dish. Keep reading to discover how to whip up this crowd-pleaser in under an hour!

Chicken Burrito Casserole

Description

The Chicken Burrito Casserole is everything you love about a warm and hearty burrito, bundled into one bubbling, cheesy dish. Imagine juicy shredded chicken, melt-in-your-mouth layers of tortillas, black beans, corn, and salsa all crowned with golden melted cheese. Each bite delivers that unmistakable Tex-Mex flavor with comforting notes that remind you of your favorite family-run Mexican restaurant.

This casserole is soul-satisfying — like a hug from the inside out. The chicken is seasoned and tender, the cheese is delightfully gooey, and the spices add just the right amount of heat. Whether it is a Tuesday night dinner or a game-day get-together, this dish brings people together with its bold flavor and warm charm. It is the kind of meal that wins you compliments and second helpings, every time.

Why You’ll Love This Recipe

You will love this recipe for its simplicity and versatility. Made with pantry staples and leftover or rotisserie chicken, it cuts prep time and transforms everyday ingredients into something special. It is perfect for busy weeknights when you want something delicious and satisfying but without the fuss.

Even better, this casserole can be customized to suit your taste. Add jalapeños for extra heat, switch the protein, or load it up with extra vegetables. It is also a great make-ahead option, making your evenings smoother and stress-free.

Serving and Storage Tips

Refrigerate any leftover chicken burrito casserole in an airtight container for up to 4 days. To reheat, microwave individual portions for 1 to 2 minutes or warm in a 350 degree oven until heated through.

To freeze, wrap the cooked casserole tightly in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. If you like to prep ahead, assemble the casserole but do not bake it. Cover and refrigerate up to 24 hours before baking fresh.

Ingredients

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 small yellow onion chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• 1 can black beans drained and rinsed
• 1 cup frozen corn thawed
• 1 cup salsa
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 6 large flour tortillas
• Fresh cilantro chopped for garnish

Equipment

• Large skillet
• 9 by 13 inch baking dish
• Mixing spoon
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish. This gives your casserole a crisp golden edge.
2. Step 2: In a large skillet over medium heat, heat the olive oil. Add chopped onion and cook until softened, about 3 to 4 minutes. You want the onions translucent but not browned to keep the flavor sweet and mellow.
3. Step 3: Stir in garlic powder, ground cumin, chili powder, and a pinch of salt. Let the spices toast for about a minute. You will smell when they are ready — they release this bold, earthy aroma that makes your kitchen feel like a cozy cantina.
4. Step 4: Add the cooked shredded chicken, black beans, corn, and salsa. Stir until well combined and heated through. This mixture is the heart of the casserole, so give it a gentle stir and taste for seasoning. Feel free to add more chili powder for a kick or a splash of lime juice for brightness.
5. Step 5: In a small bowl, blend together the sour cream and 1 cup of shredded cheddar cheese. This layer gives the dish its creamy, silky body — a beautiful contrast to the spiced filling.
6. Step 6: Cut your tortillas in half if needed so they fit nicely into the dish. I like to overlap them slightly to avoid gaps at the edges.
7. Step 7: Place a layer of tortillas on the bottom of the baking dish. Spread half the chicken mixture on top, then dollop and smooth half of the sour cream and cheese blend over it.
8. Step 8: Repeat for a second layer: more tortillas, the rest of the chicken filling, then the remaining creamy mixture. Smooth it out with the back of a spoon so every bite comes out evenly layered.
9. Step 9: Finish with a final layer of tortillas and sprinkle the remaining 1 cup of cheddar cheese over the top. Be generous — crispy broiled cheese bits are gold in this dish.
10. Step 10: Cover with foil and bake for 25 minutes. Then remove the foil and bake another 5 minutes uncovered until the top is bubbly and golden.
11. Step 11: Let the casserole rest for 5 to 10 minutes before slicing. This helps it set and makes the layers hold together beautifully when served. Garnish with fresh chopped cilantro for color and a burst of brightness.

Nutrition per serving

For extra flavor, add a few tablespoons of chopped green chiles or roasted red peppers to the chicken layer. You can also swap cheddar for pepper jack for a spicier cheesy topping.

FAQ

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Chicken Burrito Casserole

The Chicken Burrito Casserole is everything you love about a warm and hearty burrito, bundled into one bubbling, cheesy dish. Layers of juicy shredded chicken, tortillas, black beans, corn, salsa, and golden cheese make for a Tex-Mex-inspired meal that's easy, versatile, and always satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 servings

Calories 420 kcal

Ingredients

  

1x2x3x

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 small yellow onion chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• 1 can black beans drained and rinsed
• 1 cup frozen corn thawed
• 1 cup salsa
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 6 large flour tortillas
• Fresh cilantro chopped for garnish

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish.
• In a large skillet over medium heat, heat the olive oil. Add chopped onion and cook until softened, about 3 to 4 minutes.
• Stir in the garlic powder, ground cumin, chili powder, and a pinch of salt. Cook for another minute to toast the spices.
• Add the shredded chicken, black beans, corn, and salsa. Stir until everything is combined and heated through. Remove from heat.
• In a separate bowl, stir together the sour cream and 1 cup of shredded cheese. Set aside.
• Slice your tortillas in half if needed to fit the baking dish.
• Layer the bottom of the dish with tortillas, slightly overlapping. Spoon half of the chicken mixture on top, then dollop and spread half of the sour cream cheese mixture.
• Repeat with another layer of tortillas, chicken mixture, and sour cream mixture.
• Top with a final layer of tortillas and sprinkle the remaining 1 cup of shredded cheese evenly over the top.
• Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 5 minutes until bubbly and golden.
• Let the casserole rest for 5 minutes before slicing. Garnish with fresh chopped cilantro if desired.

Nutrition

Calories: 420kcalCarbohydrates: 34gProtein: 24gFat: 22gSodium: 755mgFiber: 5gSugar: 3g

Keyword chicken burrito casserole, chicken casserole, easy weeknight dinner, freezer meal, Tex-Mex, Mexican

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